Name: Charred squid with romesco sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 medium squid, cleaned, tentacles reserved; 2 Tbsp extra virgin olive oil; Juice and finely grated zest of 1 lemon; Chargrilled baguette, to serve; Romesco sauce; 4 red capsicums; 6 roma tomatoes, whole; 150g flaked almonds; 2 cloves garlic, peeled; 2 1/2 Tbsp extra virgin olive oil; 2 tsp smoked paprika; 1/3 bunch thyme, leaves picked; 2 bird’s eye chillies (optional), seeds removed, finely chopped, plus extra, to serve; 1 Tbsp sherry vinegar; Sea-salt flakes and freshly ground black pepper, to season

Us Aussies love throwing seafood on the barbie and Colin is no different. In fact, Colin’s such a fan of barbecuing, he’s found a solution to doing it on a rainy day: bring the barbie inside! Combining the smoky flavours from the barbecue with the Spanish flavours of a romesco sauce really sets this dish off.

Ingredients

8 medium squid, cleaned, tentacles reserved

2 Tbsp extra virgin olive oil

Juice and finely grated zest of 1 lemon

Chargrilled baguette, to serve

Romesco sauce

4 red capsicums

6 roma tomatoes, whole

150g flaked almonds

2 cloves garlic, peeled

2 1/2 Tbsp extra virgin olive oil

2 tsp smoked paprika

1/3 bunch thyme, leaves picked

2 bird’s eye chillies (optional), seeds removed, finely chopped, plus extra, to serve

1 Tbsp sherry vinegar

Sea-salt flakes and freshly ground black pepper, to season

Method

Step 1

To make Romesco sauce, halve capsicums lengthways, then remove seeds. Heat a barbecue grill plate or chargrill pan on high. Add capsicum, skin-side down, and tomatoes. Cook for 5-6 minutes, turning tomatoes once, until lightly charred. Transfer capsicum to a zip-lock bag. Allow to cool. Peel and discard skin.

Step 2

Heat a small frying pan on medium. Toast almonds for 3-4 minutes, tossing, until golden. Reserve 1/3 of almonds for garnish.

Step 3

Blend capsicum, tomatoes, garlic, oil, paprika, thyme, chilli (if using) and vinegar in a blender until smooth. Add almonds, pulse until just combined. Season. Refrigerate, covered, until needed.

Step 4

Slice squid down one side and open hoods up like a book. With a sharp knife, lightly score in a criss-cross pattern, ensuring not to cut too deeply. Add to a large bowl with oil. Season.

Step 5

On same barbecue grill plate or chargrill pan cook squid, in batches, scored-side down on high for 2 minutes. Turn, cook for 1 minute. Remove to a plate. Squeeze over juice and scatter with zest.

Step 6

Serve squid with sauce, extra chilli, almonds and baguette.

grilled squid with romesco orange sauce on the bottom, chargrilled bread slices in background — *(Photography Alan Jensen, Styling: Michele Cranston, Food preparation: Claire Maguire)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

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