Ingredients
| 2 whole squid, 600g (450g cleaned squid) | |
| 1 tablespoon extra virgin olive oil | |
| a pinch of flaky sea salt | |
| FENNEL SALAD | |
| ¼ cup extra virgin olive oil | |
| 2 large cloves garlic, sliced paper-thin | |
| finely grated zest of 1 lemon | |
| pinch of chilli flakes | |
| 3 tablespoons lemon juice | |
| 2 small fennel bulbs | |
| 12 Sicilian Castelvetrano olives or other green olives, crushed with the back of a knife to remove the stones, coarsely chopped | |
| ¼ cup coarsely chopped parsley or coriander/cilantro | |
| freshly ground black pepper | |
| 1 lemon cut into cheeks, to serve |
Whole squid is inexpensive and such a great source of quality protein. Sicilian Castelvetrano olives are really what make this salad – they are buttery, meaty and incredibly delicious. When buying olives, if you can, choose ones that have their stones in as they are less likely to be mushy and have a better depth of flavour.
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Instructions
| 1. | If you’re using fresh whole squid, you will want to work over the sink as preparing it will get messy. |
| 2. | Pull and twist the head and tentacles away from the tube to detach. |
| 3. | Set the head aside on a cutting board. |
| 4. | Use your hands to scrape out any remaining innards from the tube, carefully removing the backbone. |
| 5. | Rinse inside and out thoroughly, then transfer to a bowl. |
| 6. | Use a sharp knife to cut behind the eyes of the squid, and discard everything but the tentacles. |
| 7. | Make sure you discard the beak and round hard socket at the base of the eyes too, as they are tough and unpleasant to eat. |
| 8. | Rinse tentacles thoroughly, cut in half lengthwise, and add to the bowl with the tube. |
| 9. | Add oil and salt to the bowl and toss to season. |
| 10. | If using pre-cleaned squid or tubes, place in a bowl with oil and salt and toss to season. |
| 11. | Prepare your fire/barbecue/grill pan to medium-high heat. |
| 12. | Cook the squid until charred and the flesh has turned white, and meets no resistance when pierced with a sharp knife (5 minutes each side for whole tubes, 3 minutes each side for tentacles). |
| 13. | Remove from heat and set aside to cool. When cool enough to handle, thinly slice. |
| 14. | While the squid cools, make the salad. Combine the oil, garlic, lemon zest and chilli flakes in a small pot and gently heat for 1 minute until sizzling. |
| 15. | Remove from heat and add the sliced squid and lemon juice. |
| 16. | Stir to combine. Leave to marinate in the fridge for at least 4 hours or up to 24 hours. |
| 17. | While the squid is marinating, halve the fennel bulbs lengthwise and slice very thinly using a mandoline or sharp knife. |
| 18. | Place in a bowl of ice water (this helps prevent browning and keeps fennel crisp). Chill until needed. |
| 19. | Just before serving, drain the fennel slices thoroughly and toss through the salad with the sliced squid and its dressing, olives and parsley. |
| 20. | Season to taste and serve with lemon cheeks for squeezing. |
This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at
langbein.com/products/
summer-at-home