HomeRecipesSearch
EN
Use App
Pan-Seared Squid with Salsa Verde
Get the app
Jake Vousden

Jake Vousden

Pan-Seared Squid with Salsa Verde

55m

Preparing squid can be a daunting task. However, it isn't as hard as people think. It is such a beautiful ingredient, and everyone ought to eat more of it! In this version, it's served with a delicious Madagascar peppercorn salsa verde.

  • Chop 1 bunch of chives and add to a blender

    Step 0
  • Chop 1 bunch of parsley and add to the blender

    Step 1
  • Chop 1 bunch of coriander and add to the blender

    Step 2
  • Add ½ cup of olive oil

    Step 3
  • Remove the seeds, chop and add 1½ green chillies to the blender

    Step 4
  • Add 2 tbsp of pickled Madagascar green peppercorns

    Step 5
  • Add 9 garlic cloves

    Step 6
  • Add ½ cup of lemon juice

    Step 7
  • Add the zest of 1 lemon

    Step 8
  • Add a generous amount of salt to taste

    Step 9
  • Blend on medium speed until smooth. The Madagascar peppercorn salsa verde is ready

    Step 10
  • Clean 2 medium squid in a container filled with ice water. Rub to remove any dirt or sand

    Step 11
  • Separate the tentacles from the body by holding their base and pulling away from the body

    Step 12
  • Remove the fins, pulling them by hand. Reserve them in cold water

    Step 13
  • Remove the tentacles from the intestines by cutting just where the tentacles meet. Check that there is nothing hard to the touch at the top of the tentacles. Discard the intestines

    Step 14
  • Cut the tentacles into individual pieces and place them in cold water

    Step 15
  • Remove the clear cartilage from the body by pulling it gently. Discard it

    Step 16
  • Cut along the seam of the body to open it

    Step 17
  • Scrape the body clean with the back of the knife

    Step 18
  • Slice the squid carefully with a sharp knife, barely cutting into the meat

    Step 19
  • Trim the edges of the body

    Step 20
  • Cut it into even pieces

    Step 21
  • Trim and clean the fins with the knife

    Step 22
  • Cut the fins into equal-sized pieces and place them in cold water

    Step 23
  • Drain the pieces of squid and season them with salt to taste. Cook them on a very hot skillet over high heat with olive oil to taste until golden brown

    Step 24
  • Plate 2 tbsp of the Madagascar peppercorn salsa verde

    Step 25
  • Add the tentacles and body of the squid on top. The squid with salsa verde is ready

    Step 26
  • Garnish it with micro coriander or coriander leaves to taste and enjoy!

    Step 27

Yield 4 portions

  • Squid

    Medium Squid

    2
  • Olive Oil

    Olive Oil

    to taste
  • Coriander

    Coriander

    to taste
  • Ice Cube

    Ice Cube

    for ice water
  • Salt

    Salt

    to taste

Madagascar Peppercorn Salsa Verde

  • Madagascar Green Peppercorns

    Pickled Madagascar Green Peppercorns

    2 tbsp
  • Green Chili

    Long Green Chili

    1 ½
  • Coriander

    Large Coriander

    1 bunch
  • Parsley

    Parsley

    1 bunch
  • Chive

    Chive

    1 bunch
  • Garlic

    Garlic

    9 cloves
  • Lemon

    Lemon

    1
  • Lemon Juice

    Lemon Juice

    150 ml
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ​½ cup
  • Salt

    Salt

    to taste

Equipment

  • Blender

    Blender

  • Grater

    Grater

Get the app for 1400+
step-by-step video recipes

  • App Store
  • Google Play