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Majorcan-style Squid


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • For the squid:
  • 46 small to medium squid, about 1020cm long
  • 2 tbsp olive oil
  • 1 large garlic clove, peeled and minced or grated
  • 1 tsp smoked paprika
  • 1 tsp finely chopped rosemary leaves
  • ½ tsp finely chopped thyme leaves
  • ½ tsp finely chopped oregano leaves
  • Zest of ½ lemon
  • Salt and freshly ground black pepper
  • ***
  • For the dressing
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 1 tsp finely chopped rosemary leaves
  • ½ tsp finely chopped thyme leaves
  • ½ tsp finely chopped oregano leaves
  • ½ 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

  1. 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.
  2. 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.

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
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