Pan-Seared Squid with Salsa Verde
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 <quantity>1<unit>bunch</unit></quantity> of chives and add to a blender
Chop <quantity>1<unit>bunch</unit></quantity> of parsley and add to the blender
Chop <quantity>1<unit>bunch</unit></quantity> of coriander and add to the blender
Add <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil
Remove the seeds, chop and add <quantity>1½</quantity> green chillies to the blender
Add <quantity>2<unit>tbsp</unit></quantity> of pickled Madagascar green peppercorns
Add <quantity>9</quantity> garlic cloves
Add <quantity>½<unit>cup</unit></quantity> of lemon juice
Add the zest of <quantity>1</quantity> lemon
Add a generous amount of salt to taste
Blend on medium speed until smooth. The Madagascar peppercorn salsa verde is ready
Clean <quantity>2</quantity> medium squid in a container filled with ice water. Rub to remove any dirt or sand
Separate the tentacles from the body by holding their base and pulling away from the body
Remove the fins, pulling them by hand. Reserve them in cold water
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
Cut the tentacles into individual pieces and place them in cold water
Remove the clear cartilage from the body by pulling it gently. Discard it
Cut along the seam of the body to open it
Scrape the body clean with the back of the knife
Slice the squid carefully with a sharp knife, barely cutting into the meat
Trim the edges of the body
Cut it into even pieces
Trim and clean the fins with the knife
Cut the fins into equal-sized pieces and place them in cold water
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
Plate <quantity>2<unit>tbsp</unit></quantity> of the Madagascar peppercorn salsa verde
Add the tentacles and body of the squid on top. The squid with salsa verde is ready
Garnish it with micro coriander or coriander leaves to taste and enjoy!
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