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Ingredients
- 2 lbs fresh of frozen squid
- 1/2 cup cornstarch
- 1 tbsp cayenne pepper or red chile flakes—cayenne better
- 6 hot cherry peppers
- 1 bunch parsley—or arugula
- Lemon wedge for garnish
- Juice of 1 lemon
- EVOO
Details
Servings 6
Preparation
Step 1
Slit squid into triangles -- open and run knife along one side
Heat griddle or cast iron skillet until smoking—no oil in skillet
Dust squid with cornstarch and generously sprinkle with cayenne pepper
Season with salt and pepper
Using hand toss to coat
Drizzle with EVOO and toss by hand again
Lay squid on hot dry pan and top with another pan or aluminum foil brick
Halve cherry peppers, remove stems and place in large salad bowl
Add chopped parsley or arugula to the peppers—can also add some radicchio
Flip squid when they are lightly brown and weigh down other side
Remove squid to cutting board and cut into slices ¾ inch thick
Toss with chopped peppers and parsley
Drizzle with EVOO and juice of one lemon and toss
Garnish with lemon wedge.
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