Oven Baked Squid with Green Salad

Will you eat a more tender squid? Maybe. But trust me, when you take your first bite you will be salivating at not only how tender this turns out but how delicious these flavours are when put together.

This recipe was an accidental discovery. I bought squid tubes to BBQ them as we always do but it was raining and windy so I thought why not give them a try in the oven. OH EM GEE so good that even my sister in law asked how I tenderised them so much to be melting in her mouth. I even went to a different fish shop to see whether buying from elsewhere created a different texture but no it didn’t. Every time I have made these it has just worked out and I think it is the high oven temperature and short cooking time.

It is one of those simple recipes that just tastes delicious! If you are cooking for little ones that do not like chilli then replace it with a little oregano. Either way, it a mouth watering and a quick dinner that you will be making often. Enjoy and don’t forget to send me a photo of your creation xx

Serves 4-6

Squid:

6-8 large squid tubes

2 tbs extra virgin olive oil

½ tsp sea salt

½ tsp pepper

½ tsp sweet paprika

½ tsp chilli flakes

¼ tsp garlic powder

¼ cup finely chopped coriander

To garnish:

Red chilli, thinly sliced

Fresh Coriander

Juice of 1 Lemon

Green Salad:

100g mixed green lettuce leaves, washed and spin dried

1 cucumber, sliced into ribbons using a peeler

½ red onion, sliced

1 tbs Extra Virgin Olive Oil

1 tbs fresh lemon juice

1 tsp coconut balsamic vinegar

handful of coriander leaves

Preparing the Squid:

1. Wash the cleaned squid hood under water. Drain and then pat dry with a paper towel.

2. Then using a sharp knife cut the hood from one opening to the other opening. Lay it flat (inside facing up). Score the hood in a diamond pattern but do not cut it all the way through.

3. Then cut it down the centre ( I ) and across ( -- ) into 4 equal pieces. Pat dry again if needed.

4. Repeat with all squid hoods and place in a wide deep bowl.

5. Add to the bowl the EVOO, fresh coriander and all the spices. Using your hands combine well so all pieces are evenly coated. Add more oil if needed.

6. Preheat oven at 230C fan forced and arrange 2 trays with baking paper. Spread pieces over tray allowing 2cm between each piece.

7. Place in oven and cook for 12-15 minutes.

Prepare the Salad:

1. Wash and spin dry the mixed lettuce leaves and place in a bowl. Add the cucumber ribbons, onions and coriander.

2. In a small bowl add the EVOO, lemon juice and vinegar and whisk. Pour over the salad just before serving.

3. Once squid is cooked serve immediately on a platter and garnish with fresh chilli slices, coriander leaves and a good squeeze of lemon juice. Serve it alongside the salad and optional steamed rice and sriracha sauce. Your family or guests will be praising your cooking skills!