2011 Cooking Club Week 2: Fried Squid with Guacamole

Faith

This is being posted on behalf of D1976. I believe it's a Jamie Oliver recipe.

Ingredients

· 2 x 150g squid, tubes cleaned and kept whole, and tentacles
· Sea salt and freshly ground black pepper
· Olive oil
· Extra virgin olive oil
· Juice of ½ a lime

For the guacamole
· 2 very ripe avocados
· 1-2 fresh red chillies, finely chopped
· Few sprigs fresh coriander, finely sliced
· ½ a red onion, peeled and finely chopped
· 1 tomato, chopped
· Juice of 2 limes

Method

1. Start by making your guacamole. Squeeze the avocados out of their skins into a bowl, removing the stones. Add most of the chilli and coriander, the onion, tomato and lime juice. Mix everything up with a spoon, hacking up any bigger bits of avocado as you go. Have a taste to check the balance, and season with salt and pepper if needed.

2. Put a griddle pan on a high heat to get nice and hot. There are two ways to prepare squid – choose whichever you prefer, or do both to get a feel for it. For both methods put the legs aside. The first way is to place a knife inside the tube and lay it on your chopping board, then score across the squid at ½cm intervals with a small sharp knife. The knife inside will prevent you from cutting all the way through so you’ll be left with ‘concertina’ squid. This method lets heat and flavours in and looks good. The second way is to put the knife in the tube and cut through the side, open it out then lightly score every ½cm in a criss-cross fashion with a blunt knife. This means the squid will curl up and absorb extra flavour.

3. Season the squid with a pinch of salt and pepper and drizzle with a little olive oil then toss to coat. Add it to the screaming hot griddle, scored-side down, for 1 to 2 minutes (you may need to do this in batches). Use tongs to turn the squid over once it has nice char marks. Give it a minute on the other side until it curls up then immediately transfer to a bowl and hit it with a lug of extra virgin olive oil, the lime juice and another small pinch of salt and pepper. The legs can stay on the griddle for a bit longer to get crispy.

4. Spoon the guacamole onto a platter. Cut the legs up a bit and add to the bowl of dressed squid. Cut the concertina and scored squid into bite-sized chunks. Pile the squid over the guacamole and drizzle with a little extra virgin olive oil. Scatter over the reserved coriander and chilli then tuck in.

Pictures to follow

cullen5998

Sounds good, is squid expensive to buy and easy to get?
I've eaten it out but not bought it for cooking.

trackguy

cullen5998 wrote: »

Sounds good, is squid expensive to buy and easy to get?
I've eaten it out but not bought it for cooking.

It's quite cheap. Superquinn have whole squid as will any fishmonger. Don't just buy squid rings as you don't get the tentacles.

I'd say it's about 10 euro a kilo but I'm guessing.

It's seriously easy to prepare too.

foodaholic

I usually buy the frozen baby squid - pick it up in kish fish for 6 euro for a box. but the oriental emporium beside the luas stop on abbey street sell the same box for 2.50. Only thing is you have to clean it yourself but its really easy to do and you get the yummy tenticles

Mellor

The legs?

D1976

The tentacles are very tasty, different texture to the body. If anyone is going to Spain soon you have to try the Chiperones they are deep fried baby squid and they are amazing with freshly squeezed lemon over it.

Darkginger

I'm going to try the squid bit, but without the guac, because I've gone right off avocados recently. I'll try a salsa mix instead. One thing I will say - DO get your fishmonger to prepare the squid for you (and keep the tentacles) because, although I love squid, the stuff that comes out of the inside of it is enough to put you off for life (and I'm happy to gut fish, rabbits, etc. just not squid!). You have been warned!

D1976

As promised pictures attached

First picture is a tip i have for squeezing limes, roll the lime on a counter a few times and cut in half and prick the segments with a toothpick to release more juice for when you are squeezing/

D1976

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D1976

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Dinkie

Am sooo making this later this week.... and bonus points as it fits in with the ongoing diet in the fitness forum!

THanks a mill OP. I adore squid.

Little Alex

I made this for myself last night. I played it safe and cut the squid tubes into rings, but as I bought a packet of tubes I will try the conertina look the next time.

It tasted really nice, especially the guacamole considering that I don't particularly like avocado. That'll have been the lime! :pac:

BaZmO*

D1976 wrote: »

.....

Pic10 looks like Spider Squid!

Aidric

Faith wrote: »

Pictures to follow

Any pics? Recipe sounds sweet, must give it a go.

D1976

Aidric wrote: »

Any pics? Recipe sounds sweet, must give it a go.

Pictures are on the post from 22/1/2011 at 20.41

Dinkie

finally got around to making this. It was so yum. Had it with the guacamole and also made a salsa with onion, tomato and beetroot to up the veg quota. I could only get frozen squid hoods though and no tentacles.

Meant to take photos, but have a new phone and couldn't work out the camera. Will def be making this for my OH in the next few weeks so will get him to take photos.

Thanks OP.... and thanks for a healthy recipe I can fit into my diet!! I haven't been able to make many of the other recipes this year because of it.

D1976

Dinkie wrote: »

finally got around to making this. It was so yum. Had it with the guacamole and also made a salsa with onion, tomato and beetroot to up the veg quota. I could only get frozen squid hoods though and no tentacles.

Meant to take photos, but have a new phone and couldn't work out the camera. Will def be making this for my OH in the next few weeks so will get him to take photos.

Thanks OP.... and thanks for a healthy recipe I can fit into my diet!! I haven't been able to make many of the other recipes this year because of it.

Good stuff Dinkie

Here's the video of Jamie Oliver making the squid with guacamole, I have to say it took me longer to do

http://www.channel4.com/programmes/jamies-fish-supper/4od#3156923

Swampy

I think it was Jamie Oliver who said a good tip.

If you buy fresh, then freeze, then defrost it will be less chewy when cooked (or more forgiving, i know it shouldn't be chewy). Something to do with proteins breaking down during the freeze.

Little Alex

Made this again, but this time more in line with the original.



Managed to get a bit of charring, but not as much as I was hoping!

Next time!

Roald Dahl

We went with the 'concertina' option, but I think we'll try out the 'spider squid' the next time!

I got two squid tubes for €4-odd in a local fishmongers, so it's definitely a cheap meal to make.

It was lovely, D1976, if you're still around. We made French fries and homemade garlicky/lemony mayonnaise to go with it.