An East meets West Californian influenced grilled dish from Sybil Kapoor’s ” Modern British Food”.
Ingredients
Spicy Peanut Butter:
- 5 heaped tbsps chunky peanut butter
- 55 g softened butter
- 1 lime finely zested and juiced
- 1 small red or green chilli deseeded and finely chopped
- 2 tbsps fresh chopped coriander
- sea salt and black pepper
Squid:
- 1 plump clove garlic peeled and crushed
- 2 tbsps olive oil
- 680 g squid cleaned
- 2 limes cut into wedges
Servings:
Instructions
- Beat together all the ingredients for the spicy butter, adjusting ingredients to taste as you please. Make sure the butter is at room temperature to serve.
- Mix together the garlic and oil. Rinse the squid and cut into 2 if large. Using a sharp knife neatly score a diamond pattern on the outside of each squid. If you are cooking the tentacles carefully scrape off the suckers if you wish.
- Brush the prepared squid with some garlic olive oil and season. Place on a very hot barbecue or griddle pan and quickly cook both sides until the squid is flecked with gold and no longer translucent.
- Just before removing from the grill brush with some of the peanut butter, then serve with extra peanut butter and lime wedges.
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