August 31, 2013 by dgarnett2013
Pan-fried squid, tomatoes, parsley, lemon & creme fraiche: Kitchen Memories by Lucy Boyd
- 6 medium sized very fresh squid
- 2 unwaxed lemons
- 25g fresh flat-leaf parsley, roughly chopped
- 100g creme fraiche
- 400g cherry tomatoes – a mixture is good. Eg sungold, tigerella, datterini, red alert.
- Olive oil
- 1 handful of rocket, washed, dried and any tough stalks removed
- salt & pepper
Prepare the squid: cut off the tentacles in one piece just below the eyes and put to one side. Squeeze out the beak, then pull off the wings from the main body. Pull out the transparent quill from the body. Place the squid body on a board and split open with a knife, keeping it in one piece.
Rinse the body and tentacles under cold, running water, removing any membranes or guts. Pat dry on kitchen paper, then lightly score the shiny inner side with crisscross hatching marks. Cut each squid on the diagonal into 3 or 4 pieces.
Grate 1 tablespoon of lemon zest and combine it with the parsley.
Put the creme fraiche in a bowl and season with a small pinch of salt to taste and black pepper.
Cut the tomatoes into irregular shapes according to their size (mostly in half, if small).
Season the squid with salt and pepper. Heat a frying pan until smoking hot, then add 1/2 tablespoon of olive oil. Cook the squid along with the tentacles in batches (to prevent it stewing in the pan) on each side for 30 – 40 seconds, until the flesh is opaque.
When they are ready, remove to a colander placed on top of a bowl so any liquid can drain away.
Wipe the pan with kitchen paper, then add the tomatoes with 1 tablespoon olive oil and cook over a medium to high heat until they begin to yield and release their juices.
Serve piping hot with the tomatoes, rocket ad a dollop of creme fraiche. Scatter lightly with the parsley and lemon zest. A little extra virgin olive oil dribbled over the squid, a few rocket leaves and a splattering of lemon juice will help bring out the flavours.
Eaten the day Seamus died.