CHILLI TOMATO GRILLED SQUID WITH ROCKET AND BRUSCHETTA

Charred squid with a chilli and tomato dressing, rocket leaves and garlic bruschetta.

prep
15 MINS
cook
10 MINS
serves
4
prep
15 MINS
cook
10 MINS
serves
4

Ingredients

  • 2 medium squid tubes
  • 1 tablespoon Prodivore d'Italia Italian Tomato & Chilli Paste
  • 2 teaspoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 4 slices sourdough bread
  • 2 large garlic cloves, peeled and cut in half
  • Rocket and lemon cheeks, for serving

Method

Step 1

Cut the squid tubes open lengthwise to make a flat piece. Using a serrated knife, lightly score the inner side of the squid with 1cm cross hatching, then cut both squid in half. Season to taste.

Step 2

Combine Prodivore d'Italia Paste, vinegar and 2 tablespoons of oil in a screw top jar to make a dressing.

Step 3

To make bruschetta, cook bread on a hot grill plate until golden on both sides. While still hot, smear cut side of garlic halves on each slice, using a fresh piece of garlic for each piece of bread. Drizzle bread with remaining oil. Set aside.

Step 4

Lightly brush same grill with oil and place squid scored side down for 1-2 minutes. Turn over and once squid curl up they are cooked.

Step 5

Arrange rocket, squid and bruschetta on serving plates. Drizzle with the tomato chilli dressing. Serve with lemon cheeks.


Tip

Use a metal spatula to press squid when grilling the cross-hatched side in STEP 4 to promote even charring.