May 11, 2016 by dgarnett2013
Squid and Padron Peppers: Ducksoup Cookbook by Clare Lattin & Tom Hill
Serves 4 (as a starter or light lunch)
- 1 kg Padron peppers
- 300ml extra-virgin olive oil
- 4 medium squid, cleaned and prepared
- 2 lemons
- sea salt
Start by making your Padron oil. Cut the tops off half the Padron peppers and put in a blender or food processor with 250ml olive oil. Process until smooth. Place in a saucepan and warm through over a medium heat for 8 mins, then set aside to cool.
Pass through a fine mesh sieve but don’t force the oil: let it drip through naturally. This may take around half an hour.
While the oil is dripping, cut open the body of the squid so you have a flat rectangle and then cut into three pieces at a slight angle.
Heat a large frying pan until smoking hot. Brush the squid pieces with oil and season with salt. Fry the squid pieces in batches, along with the tentacles, for 2 mins on each side. You may need to turn the heat down a little, otherwise the squid will burn instead of going golden brown. Set aside.
In the same pan, blister the remaining Padron peppers over a medium-high heat, adding a good pinch of salt. Once they’ve blistered return the squid to the pan to reheat.
To serve, arrange the different squid pieces and peppers on to a large warmed serving platter. Pour over the Padron oil and squeeze over the juice of 1 of the lemons. Quarter the other lemon and tuck in amongst the squid and peppers. Finish with a sprinkle of salt.
Eaten on a May evening, after a misty morning walking through Crystal Palace park.