bohemianwanderer – This flavorful grilled squid dish combines sustainably-sourced squid with the smoky taste of padrón peppers, finished with crispy sourdough toast. It’s an easy yet impressive recipe that brings together bold flavors and textures. The key to success lies in marinating the squid and peppers for an extended period. Allowing the sesame oil, lime, garlic, and thyme to infuse the dish with aromatic depth.
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Start by cutting 500g of cleaned squid into triangles and placing them in a bowl. Thinly slice 12 padrón peppers and one red chili, then add them to the bowl along with the squid. Pour in 2 teaspoons of sesame oil, the zest and juice of half a lime, 1 tablespoon of finely chopped garlic. And the leaves from a sprig of fresh thyme. Add 3 tablespoons of olive oil, leaving out the cooking sake for now. Cover the bowl with cling film and refrigerate for at least 8 hours, or overnight for optimal marination.
Cooking and Assembling the Squid Dish
Once the squid mixture has marinated, it’s time to prepare the rest of the ingredients. Begin by toasting 30g of flaked almonds in a 220°C (200°C fan) or 425°F oven for about 5 minutes, until golden. Once toasted, transfer the almonds to a bowl. Place 4 slices of sourdough on a baking tray, drizzle them with olive oil. And grill until golden and crispy on both sides.
Next, heat a large frying pan over very high heat. Drizzle in some olive oil and, once the pan is smoking. Add the marinated squid and pepper mixture along with all the marinade. Toss everything constantly for about 2 minutes. Be careful not to overcook the squid, as it can become tough and chewy. Once cooked, season the mixture to taste and transfer it to a warm plate.
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Deglaze the pan with 50ml of cooking sake, allowing the liquid to bubble and reduce until it thickens into a saucy consistency. Once the sauce has reduced, spoon the squid mixture and all the cooking juices over the toasted sourdough slices. To finish, sprinkle the toasted almonds on top, followed by the zest of half a lemon and freshly chopped coriander.
Finally, serve this dish hot for a delicious and satisfying meal that combines the umami of squid with the freshness of lime and herbs. It’s perfect for either a weeknight dinner or a weekend gathering. With its balance of textures—from the crispy toast to the tender squid and crunchy almonds—this dish promises a delightful culinary experience.
