Griddled Squid with Rocket, Lemon & Chilli
Ingredients
- 600 g cleaned squid tubes and tentacles
- 80 g rocket leaves
- 2 lemon
- 1 fresh red chilli
- 2 garlic cloves
- 4 tbsp olive oil
- 1 tsp sea salt flakes
Nutrition (per serving)
- Calories
- 283 kcal
- Protein
- 24.6 g
- Carbohydrate
- 7.5 g
- of which sugars
- 1.8 g
- Fat
- 15.9 g
- of which saturates
- 2.5 g
- Fibre
- 2.8 g
- Salt
- 0.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the squid tubes with a sharp knife in a crosshatch pattern, then cut into pieces. Pat dry with kitchen paper.
- 2
Toss the squid with 2 tbsp olive oil, crushed garlic, finely sliced chilli, and sea salt.
- 3
Heat a griddle pan over the highest heat possible until smoking. Griddle the squid in batches for 1–2 minutes per side until charred and just cooked.
- 4
Spread the rocket on a serving platter and pile the hot squid on top.
- 5
Drizzle with the remaining olive oil and a generous squeeze of lemon juice. Serve immediately with crusty bread.
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