For someone that loves seafood so much, I don’t cook nearly enough of it!
After my last trip to Lima, a couple of weeks ago. Then The Modern Pantry, the week before that, and Sticks n Sushi, the week before that – or maybe that week?! whoops too many yummy cocktails to remember… I vowed that I would get more of catering clients enthused about seafood. A lot of people get stuck on salmon and tuna and are very hesitant to budge it seems. Maybe a few of these little pictures below will get them excited.
Aside from catering, I think the negligence of seafood, in my own kitchen, is because I have yet to find a truly fantastic fishmonger in London. I am always on the lookout… but as yet am lacking in that department. If anyone has any tips for a great fish man in west London, please let me know. Any tips would be greatly appreciated!
For the majority of this week I have been in Devon, working, cooking and playing in the fields. One of my favourite recipes to cross the table was this little number. A slurpy tomatoey bowl of hot chargrilled squid, adapted from a recipe I acquired on my last trip to Italy.
It a super fast, made in 10 minutes kind of dish, that goes great with any kind of deli foods. I reckon a good hunk of cheese, some cracking salami, a few prawns and a leafy salad all make great accompaniments….
If you are free and in the mood for some foodie fun, it would be great to see you there! You can grab tickets here
- 2 large Squid, cleaned and cut in rings
- 1 red Chilli, deseeded and chopped
- 3 Ripe Plum Tomatoes, chopped into dice
- 2 tbs fresh Basil Leaves, chopped
- 1 clove Garlic, finely chopped
- 4 Spring Onions, finely chopped
- Extra Virgin Olive Oil
- Lemon, juice
- Salt and Fresh Black Pepper
- Crusty bread, to serve
Clean and prepare the squid. Remove the bill and make sure to throughly wash. Discard the head and eyes.
Dry squid and add to a bowl with 1/3 chilli, garlic and spring onion. Dress in 1 tablespoon of ev olive oil, salt and pepper.
Pre-heat a griddle pan on a high heat. One the pan is hot to sizzle, place the squid in the pan and cook for a couple of mins. Tossing every 30 seconds or so.
Once the squid is cooked, turn it out onto a plate. Add the tomatoes to the pan, to remove any sticky bits of spring onion or chilli.
Keep the tomatoes moving in the pan for a couple of minutes, mix through the chopped basil then turn out into a bowl. Degraze the pan with a little white wine if you have it, or a little water. The tomatoes tend to get stuck on the griddle, but this adds to the chargrilled charm of the dish. Top with the squid a few more basil leaves, a little squeeze of lemon and a generous glug of olive oil.
This is what happens to a poor little baguette when left in an unattended Aga…. whoopsy.
Ah, thats better.
Its the kinda sauce that is just itching for a good bit of bread dunking.
And when the bread runs out… a good old oatcake. Not quite the same, but hey ho.