Print Comment

Charred squid with chimichurri sauce and Brazilian samba rice

01 JULY 2014
Enlarge
Serves: 4
Prep time: 15 minutes
Cooking time: 10 minutes


Ingredients

4 squid or prawns, if preferred
(Ask your fishmonger to clean the squid for you)
2 tbsp light olive oil
1 lemon
1 pinch black pepper
2 packets of Tilda Brazilian Samba Rice

Chimichurri sauce:
2 red chillies deseeded and finely chopped
8 garlic cloves finely chopped
1 bunch flat leaf parsley finely chopped
1/2 bunch fresh oregano finely chopped
5 tbsp red wine vinegar
5-6 tbsp extra virgin olive oil
Splash of water (about 50 ml)
1 tsp chipotle paste (optional)
Salt and pepper to taste

Method

Mix together all the ingredients for the chimichurri sauce and set aside until needed.

Slice open the squid and using the tip of a very sharp knife make very shallow cuts on the inside of the squid (1-2 mm deep) about half a centimetre apart.

Cut the squid into 3-4 lengthways then cut those across in half. Stir through the olive oil and black pepper.

Heat a griddle pan until very hot, nearly smoking, and cook the squid for 2 minutes then squeeze over the lemon and set aside.

Heat the Tilda® Brazilian Samba Rice as per the cooking instructions; place the squid on top and spoon over the chimichurri.

This is also delicious with large prawns or, for a change, you could serve the squid and the prawns together.

Share:

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic