Fried squid with lemon, caper and parsley pesto

Name: Fried squid with lemon, caper and parsley pesto
Yield: 4
Ingredients: 1kg squid, heads and tentacles separated, cleaned; ½ cup (125ml) extra virgin olive oil; 1 dried chorizo (200g), finely chopped; 2 long red chillies (optional), skin pierced; 250g cherry truss tomatoes; 1 red onion, thinly sliced into rings (we used a mandoline); 1 bunch flat-leaf parsley, leaves picked, plus extra to serve; ¼ cup each loosely packed basil & mint leaves; Juice of 1 lemon; ¼ cup (40g) roasted pine nuts; 1 garlic clove, crushed; 2 tbs baby capers in vinegar, drained; 1/3 cup (80ml) extra virgin olive oil

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https://healthimprovements.info/recipes/fried-squid-lemon-caper-parsley-pesto/476ea5oh — Fried squid with lemon, caper and parsley pesto

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 25, 2019

“Firm white-fleshed fish fillets would work well in place of the squid here” - Darren Robertson.

1kg squid, heads and tentacles separated, cleaned
½ cup (125ml) extra virgin olive oil
1 dried chorizo (200g), finely chopped
2 long red chillies (optional), skin pierced
250g cherry truss tomatoes
1 red onion, thinly sliced into rings (we used a mandoline)

Parsley pesto

1 bunch flat-leaf parsley, leaves picked, plus extra to serve
¼ cup each loosely packed basil & mint leaves
Juice of 1 lemon
¼ cup (40g) roasted pine nuts
1 garlic clove, crushed
2 tbs baby capers in vinegar, drained
1/3 cup (80ml) extra virgin olive oil

Method

1.

For pesto, place herbs, lemon juice, pine nuts, garlic and capers in a food processor and whiz until roughly chopped. With the motor running, slowly pour in the oil in a thin steady stream, scraping down the sides occasionally, until finely chopped. Transfer to a bowl and season.
2.

Meanwhile, halve the squid hoods and tentacles lengthwise. Score the inside of the hoods and cut into 5cm triangular pieces. Refrigerate until ready to use.
3.

Heat 1½ tbs oil in a large frying pan over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes until starting to brown. Place in a large bowl. Add chilli and tomatoes to pan. Cook, shaking pan, for 5-6 minutes until tomatoes are blistered and chilli is charred. Transfer to a plate and wipe out pan.
4.

Heat 2 tbs oil in the frying pan over high heat. Add squid hoods and cook, tossing and shaking pan, for 1-2 minutes until golden. Season, then add to bowl with chorizo. Repeat with remaining oil and squid tentacles. Add squid tentacles, tomato mixture, onion and three-quarters of the pesto to the bowl. Season and toss to combine. Place squid on a platter and scatter with extra parsley.
5.

Serve drizzled with remaining pesto.