Chilli & lime squid

Chilli & lime squid

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: A favourite on the Pope Joan night-time Summer Camp Cookout sessions, this is a really simple and lovely dish.

Ingredients

Quantity Ingredient
zest and juice of 1 lime
1 teaspoon chilli flakes
2 tablespoons salt flakes
1/2 teaspoon sugar
1 200–250g squid tube, cleaned and cut in half
2 tablespoons extra-virgin olive oil
1 large lebanese (short) cucumber, halves, seeds removed and cut into four
30g flat-leaf (italian) parsley, leaves only
30g dill, fronds torn
2 tablespoons sour cream

Method

  1. Put the lime zest, chilli flakes, salt and sugar in a bowl and mix together well.

    Brush the squid halves with the olive oil and sprinkle generously with the lime salt, then transfer to a hot barbecue or chargrill pan and cook for 3–4 minutes on each side. Using tongs, remove the squid from the heat and cut into strips, then return to the barbecue or pan and cook for a further 3–4 minutes, until nicely charred all over.

    Transfer the squid strips to a bowl and sprinkle again with the lime salt, then pour over the lime juice and mix well. Add the cucumber, herbs and another sprinkle of lime salt and mix again. To serve, spread the sour cream over a platter, then pile over the squid mixture.
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