GLUTEN-FREE PANFRIED SQUID WITH TOMATO AND CAPER SALSA
Do try this dish of squid and salsa as it’s a delicious combination. It’s just right for light eating when you don’t want anything too rich and, best of all, it’s fairly easy to prepare. We’re sure you’ll be happy to have this on your plate any time of the year.
I can think of many foods other than squid that the salsa would complement. Poached chicken, barbequed prawns, slices of lamb, grilled fish, avocado and halloumi all come to mind. And they’ll all be very delicious.
Caren
PANFRIED SQUID WITH TOMATO AND CAPER SALSA
Serves 6 as a light entree
Roast Tomatoes and Salsa
12-18 cherry tomatoes on the vine, washed
Olive oil
2 tablespoons capers in oil, drained
1-2 teaspoons finely diced red chilli, or to taste
2 spring onions, finely sliced
1 teaspoon minced garlic
1/3 red capsicum, finely diced
1 Lebanese cucumber, skinned and seeds removed, finely diced
2 ripe tomatoes, skinned and diced
1 tablespoon finely chopped parsley
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic or chardonnay vinegar
Sea salt an black pepper to taste
Preheat oven to 140°C.
Keep the tomatoes on the vine and pierce the top of each one with a small, sharp knife. This will prevent them from splitting too much. Drizzle over some olive oil and roast for about 40 minutes until soft but still holding their shape. Cut the vine into sections with 2-3 tomatoes on each. Keep warm.
Combine all the other ingredients in a bowl and stir gently to combine. Taste again for salt, pepper and chilli.
Squid
Preheat a nonstick frying pan to high.
4 medium squid, cleaned and skinned, ask your fishmonger to do this
1 tablespoon olive oil
Separate the fins and tentacles from the tube of each squid. Dry with plenty of kitchen paper.
Place the fins in a bowl.
Cut each group of tentacles through the base into 2 pieces and make sure the hard beaks have been removed. Place in the bowl.
Slit the tubes and lay out the pieces on a cutting board, with the inside facing up, and dry with more kitchen paper. With a sharp knife score the pieces in a crosshatch pattern without cutting all the way through the flesh. This helps with even and fast cooking. Cut each piece into 3. Transfer to the bowl. Add the oil and toss the squid to lightly coat.
Fry the squid in batches ensuring the pan is not crowded. It will only take seconds to cooks so be careful not to overcook.
Immediately distribute the squid between 6 plates, spoon over the salsa and top with 2-3 cherry tomatoes and the roasting juices.
TIPS:
The roasting of the cherry tomatoes can be omitted if preferred. Simply place the raw tomatoes on top of the salsa.