Squid with roasted romano peppers

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July 4, 2017 by dgarnett2013

Squid with roasted romano peppers: Nigel Slater in The Observer Magazine. July 2 2017

Serves 4

  • 4 Romano or other large, red peppers
  • a head of garlic
  • 160ml olive oil
  • 4, medium-sized (about 300g), prepared squid
  • 6, medium to large tomatoes
  • 1 large shallot
  • 40g butter
  • 2 stems rosemary

Set the oven at 200C/gas mark 6. Place the Romano peppers side by side in a roasting tin with the garlic, whole and unpeeled. Moisten the peppers with 4 tbsp of the olive oil – it’s a lot but you will be using it in the dressing. Roast for 40 minutes until tender, the skins darkly blistered here and there.

Wash two of the squid and cut the body sack into rings about the width of a pencil, and trim and reserve the tentacles. Wash the remaining squid then slit the sacks down one side and open them flat. Score the surface of the squid at 5mm intervals, first one way then the other to give a lattice effect, not quite cutting through to the board. Reserve the tentacles.

Cut the tomatoes in half, scoop out and discard the pips, then cut the flesh into small, neat dice. Peel and finely dice the shallot and put into a large mixing bowl.

Remove the peppers from the oven. Reserve the garlic and the cooking liquor. Discard the stems and seeds then put the peppers into a blender or food processor. Squeeze the soft, roasted garlic from their skins into the peppers, add 100ml of the olive oil and the oil from the roasting tin, and process – just a couple of bursts – to a rough, bright purée. Fold the purée into the tomato and shallot.

In a large frying pan, warm the butter and any remaining oil, add the rosemary, then, when fragrant and the butter starts to fizz, add the squid and the tentacles and fry for just 2 or 3 minutes until tender.

Spoon the pepper dressing on to four plates, then add the squid and serve.

Eaten the evening the squatters were evicted from the garage down the road.


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