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Chargrilled squid, chickpea puree, piquillo pepper and lemon salsa Recipe

A delicious dish of contrasting flavours and textures, perfect for a starter or light lunch.

  • Preparation
    15mins
  • Cooking time
    5mins
  • Rest time
    0mn
Rate this recipe
(4 votes) 4.8/5
Ingredients
Pour people
  • Part one of the recipe
  • Baby squid(s) : 600 g
  • Olive oil : 20 ml
  • Maldon salt : 6 pinch(es)
  • Part two of the recipe
  • Chick pea(s) : 400 g
  • Cumin seed(s) : 1 Tsp
  • Coriander seeds : 1 Tsp
  • Fennel seed(s) : 1 Tsp
  • Sesame tahini : 10 g
  • Olive oil : 3 Tbsp
  • Maldon salt : 3 pinch(es)
  • Water : 5 Tbsp
  • Garlic clove(s) : 1 whole
  • Part three of the recipe
  • Smoked paprika : 1 Tsp
  • Lemon(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Flat leaf parsley : 0.5 bunch
  • Red chilli(s) : 1 whole
  • Olive oil : 30 ml
  • Piquillo peppers : 6 whole
  • Rocket : 1 bunch
Method
  • 1. FOR THE PUREE

    Place the whole spices in a dry pan, place over a moderate heat and lightly toast until they emit a pleasant aroma. Remove and grind finely using a pestle and mortar.

    Drain and rinse the chickpeas then place in a food processor together with all of the spices, garlic, tahini, olive oil and water. Blend until smooth. Taste and season with salt if needed.

  • 2. FOR THE SALSA

    Dice the peppers into small dice. Pick and chop the herbs. De-seed the chilli and dice finely.
    Using a small knife, cut off the lemon rind and pith. Segment the flesh, remove any pips and dice into 3mm pieces. Combine all the ingredients for the salsa, season with salt and set aside.

  • 3. FOR THE REST OF THE RECIPE

    Pre heat a grill pan until it is HOT. Pat the squid dry, lightly oil on both sides and season with salt. Using a pair of tongs putthe squid in the pan and cook for around 1 minute before turning over and cooking for a further minute.

    Serve immediately with the chickpea puree a few rocket leaves and the salsa spooned on top.

Chef's tip

«You must get your pan super hot, so that the squid chars before overcooks.»

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