Barbecued smoky squid salad

Barbecued smoky squid salad
  • Serves icon Serves 4
  • Time icon Takes 5 minutes to make, 20 minutes to cook

A delightful seafood supper with a difference, this squid salad recipe is fresh and flavourful.

Nutrition: per serving

Calories
469kcals
Fat
23.1g (5.8g saturated)
Protein
37.6g
Carbohydrates
23.4g (4.4g sugar)
Salt
1.8g
Calories
469kcals
Fat
23.1g (5.8g saturated)
Protein
37.6g
Carbohydrates
23.4g (4.4g sugar)
Salt
1.8g

Ingredients

  • 500g squid tubes, cleaned and scored
  • 3 tbsp olive oil, plus extra for drizzling
  • 2 large garlic cloves, crushed
  • 2 tsp smoked paprika
  • 150g cooking chorizo, sliced
  • 1 large red onion, finely sliced
  • 1-2 red chillies, deseeded and diced
  • 600g tin cannellini beans, drained and rinsed
  • 150ml white wine
  • Large handful fresh parsley leaves
  • Zest and juice of 1 lemon, plus wedges to serve

Method

  1. Slice the squid in half lengthways, then into large pieces. Put into a dish. Add 2 tbsp of the oil, the garlic and paprika and mix to coat the squid. Season with salt and set aside.
  2. Heat the remaining oil in a sauté pan and fry the chorizo until crisp. Remove with a slotted spoon and set aside. Sweat the onion in the same pan over a low heat for 5 minutes.
  3. Increase the heat, add the chilli, then return the chorizo to the pan. Stir through the drained beans and white wine and bubble for a few minutes until warmed through and reduced. Spoon the bean salad into a serving bowl. Add the parsley, lemon zest and juice. Season well.
  4. Preheat a griddle or barbecue until hot. Chargrill the squid for 2 minutes on each side. Top the salad with the squid, drizzle with more oil and serve with lemon wedges for squeezing.

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