BBQ Squid with Romesco, Parsley and Preserved Lemon

Ingredient

1 large squid, cleaned
Juice of 1 lemon
1 bunch parsley, washed and leaves picked
2 eschallots, finely sliced
1 tsp diced preserved lemon
Salt and pepper

Romesco:
1kg red capsicums
2 tbs Red Island extra virgin olive oil
1 large brown onion, roughly diced
4 cloves of garlic, peeled and roughly chopped
2 tomatoes, diced
10g cumin powder
10g ground coriander
1 pinch chilli flakes
100g toasted almonds
3 garlic cloves, peeled
80ml white wine vinegar
50ml Red Island extra virgin olive oil
Salt and pepper to taste

Method

For the Romesco, place the capsicums over an open flame to blacken the skin on all sides. Transfer the peppers to a bowl and cover it with cling film. When cool enough to handle, peel the blackened skin away from the flesh and remove the stem and seeds from the inside.

Place a large pot over a medium to high heat. Throw in the olive oil, brown onion, and garlic to the pan. Sweat down for 5 minutes or until the onions has browned and softened. Next add the cumin, coriander and chilli flakes to the onion and garlic. Cook the spices out for 2 minutes before adding the capsicum and diced tomato to the pot.

Reduce the heat to medium/low and continue to sweat the mix down for a further 10 minutes, making sure it doesn’t stick to the bottom of the pan.

Place the mixture into a blender with the toasted almonds, garlic, white wine vinegar, olive oil and salt and pepper. Blend on high until the mixture is smooth. Taste for seasoning.

For the squid, open the tube out and carefully score the flesh, making sure you do not break through the skin side.

Cut the tube into 5cm squares, place in a mixing bowl with the tentacles and season with salt and olive oil. Over a super-hot BBQ or griddle pan, place the squid over the heat for 1 minute on each side.

Place the squid, parsley, preserved lemon, eschallots, lemon juice and salt and pepper into a mixing bowl and toss together.

Spoon a good amount of the romesco onto a plate and top with the squid and parsley salad.

Recipe by Andy Allen