Ingredients
Units
Scale
- For the squid:
- 4–6 small to medium squid, about 10–20cm long
- 2 tbsp olive oil
- 1 large garlic clove, peeled and minced or grated
- 1 tsp smoked paprika
- 1 tsp finely chopped rosemary leaves
- 1/2 tsp finely chopped thyme leaves
- 1/2 tsp finely chopped oregano leaves
- Zest of 1/2 lemon
- Salt and freshly ground black pepper
- ***
- For the dressing
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp finely chopped rosemary leaves
- 1/2 tsp finely chopped thyme leaves
- 1/2 tsp finely chopped oregano leaves
- 1/2 clove of garlic, pounded to a paste with a pinch of salt
- Freshly ground black pepper
- ***
- To serve:
- Some peppy green salad leaves
- 40g flaked, toasted almonds
- A pinch or two of smoked paprika
- Flaky sea salt
Instructions
- Slit open the cone bodies of the squid, rinse and wipe well. Score the inside in a crisscross fashion with a serrated knife. (Cut larger bodies into two.) In a bowl, mix the olive oil, garlic, paprika, herbs, lemon zest, salt and pepper, add the squid and marinade for an hour. Whisk together the ingredients for the dressing.
- Heat a griddle or frying pan until very hot. Drain the squid from the marinade and sauté quickly, a minute or so on each side. Arrange on plates with some salad leaves and trickle over some dressing. Scatter over the almonds, sprinkle on a little paprika and a pinch of flaky sea salt, and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 288.78 kcal
- Sugar: 0.94 g
- Sodium: 344.56 mg
- Fat: 20.41 g
- Saturated Fat: 2.7 g
- Trans Fat: 0.0 g
- Carbohydrates: 8.45 g
- Fiber: 2.15 g
- Protein: 19.14 g
- Cholesterol: 247.56 mg