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Grilled squid with parsley and caperberry salad

Name: Grilled squid with parsley and caperberry salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 12 cleaned baby squid hoods (outer film left intact for colour); 1 1/2 tbs extra virgin olive oil, plus extra to drizzle; Lemon wedges, to serve; Chopped flat-leaf parsley, to serve; 12 caperberries* (6 halved, 6 whole); 1 cup firmly packed flat-leaf parsley leaves; 1 tbs thinly sliced preserved lemon*; 1/4 cup (60ml) extra virgin olive oil, plus extra to shallow-fry; 2 generous slices woodfired bread, torn into large pieces; 1 tbs good-quality red wine vinegar

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10m

Grilled squid with parsley and caperberry salad

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 02, 2015

Spring into Summer with this light and fresh grilled squid dish.

12 cleaned baby squid hoods (outer film left intact for colour)
1 1/2 tbs extra virgin olive oil, plus extra to drizzle
Lemon wedges, to serve
Chopped flat-leaf parsley, to serve

Parsley and caperberry salad

12 caperberries* (6 halved, 6 whole)
1 cup firmly packed flat-leaf parsley leaves
1 tbs thinly sliced preserved lemon*
1/4 cup (60ml) extra virgin olive oil, plus extra to shallow-fry
2 generous slices woodfired bread, torn into large pieces
1 tbs good-quality red wine vinegar

Method

1.

For the parsley and caperberry salad, place the caperberries, parsley and preserved lemon in a bowl. Heat 1cm olive oil in a large frypan over medium-high heat and shallow-fry bread, tossing with tongs, for 3 minutes or until golden all over. Drain on paper towel, then add croutons with vinegar and oil to the bowl and toss to combine.
2.

Rub the squid all over with olive oil. Heat a chargrill pan or barbecue over high heat and cook the squid for 2-3 minutes, turning to colour all over until a lovely mottled burgundy. Remove from the heat, drizzle with a little oil, sprinkle with extra chopped parsley and rest for a couple of minutes. Serve with the salad and lemon wedges.

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