Thursday, 30 October 2008

Concertina Squid with balsamic butter, parsley and chilli

This is a really cool way of preparing squid. It looks great and it allows the squid to take on flavors and seasoning in an interesting way.
Serves 4

1kg medium-sized squid, skinned and gutted
extra virgin olive oil
salt and pepper

125g butter
2 garlic cloves
1 red chilly, deseeded and finely sliced
5 tbsp parsley, finely chopped
1 tbsp balsamic vinegar
½ lemon, juiced
salt and white pepper

Take the squid and place a large cook´s knife or wooden spatula into its tube. Using another cook´s knife, slice the squid along its length at 1 cm intervals. As the second knife cuts down on to the knife the retains its ahape but also opens up in a fantastic way. Do the same to the remaining squid.

Add a little olive oil to a hot pan and fry the squid for about 2 minutes on each side and season with salt and pepper.

Take the squid off the pan and set aside. Add the butter to the pan and sweat the garlic, chilli, parsley with the balsamic vinegar. Season with white pepper, salt and lemon juice. Arrange the squid on each plate and pour the butter over. Serve with some boiled potatoes and green salad.

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