Prep time: 15 minutes
Cooking time: 10 minutes
4 squid or prawns, if preferred
(Ask your fishmonger to clean the squid for you)
2 tbsp light olive oil
1 pinch black pepper
2 packets of Tilda Brazilian Samba Rice
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
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.