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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 large squid, cleaned, but with fins and tentacles in tact!
  • ½ onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp chipotle chilli paste
  • 1 tsp 'ordinary' chilli paste
  • 2 tbsps tomato puree
  • ½ tsp sugar
  • 1 dsp malt vinegar
  • 1 tsp smoked sea salt flakes (or just plain sea salt)
  • freshly chopped coriander or parsley to serve
Whole Chargrilled Squid with Chipotle Chilli Relish
Fresh Brixham squid with a hot chilli dipping sauce!
Whole Chargrilled Squid with Chipotle Chilli Relish Whole Chargrilled Squid with Chipotle Chilli Relish

A fresh locally caught squid is hard to beat! From sea to table in less than 24 hours!! Idealy grilled over a hot open flame, this needs no time at all to cook and here I've served it with a lovely hot and sour relish... the perfect accompaniment to the slightly sweet, nutty flavour of the squid. Delicious!

  1. Start by brushing the squid with virgin olive oil all over (including the tentacles) and sprinkle liberally with the sea salk flakes. Set aside
  2. Then make the relish... gently saute the onion and garlic in a little olive oil for ten minutes or so and then add in all the other ingredients. Mix well, pour in 150ml of water, bring to the boil and then immediately reduce to a simmer for 20 mins or so, until the relish has thickened a little
  3. Finally grill or griddle your squid over a high heat for 7/8 minutes, turning over half way. Slice into 4/5 pieces and transfer to a serving plate. Spoon over some of the relish, along with a drizzle of virgin olive oil. Finish with some freshly ground black pepper and some freshly chopped coriander or parsley. Serve straightaway with the remainder of the relish on the side
Whole Chargrilled Squid with Chipotle Chilli Relish
Fresh Brixham squid with a hot chilli dipping sauce!
Whole Chargrilled Squid with Chipotle Chilli Relish Whole Chargrilled Squid with Chipotle Chilli Relish

A fresh locally caught squid is hard to beat! From sea to table in less than 24 hours!! Idealy grilled over a hot open flame, this needs no time at all to cook and here I've served it with a lovely hot and sour relish... the perfect accompaniment to the slightly sweet, nutty flavour of the squid. Delicious!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 large squid, cleaned, but with fins and tentacles in tact!
  • ½ onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp chipotle chilli paste
  • 1 tsp 'ordinary' chilli paste
  • 2 tbsps tomato puree
  • ½ tsp sugar
  • 1 dsp malt vinegar
  • 1 tsp smoked sea salt flakes (or just plain sea salt)
  • freshly chopped coriander or parsley to serve
  1. Start by brushing the squid with virgin olive oil all over (including the tentacles) and sprinkle liberally with the sea salk flakes. Set aside
  2. Then make the relish... gently saute the onion and garlic in a little olive oil for ten minutes or so and then add in all the other ingredients. Mix well, pour in 150ml of water, bring to the boil and then immediately reduce to a simmer for 20 mins or so, until the relish has thickened a little
  3. Finally grill or griddle your squid over a high heat for 7/8 minutes, turning over half way. Slice into 4/5 pieces and transfer to a serving plate. Spoon over some of the relish, along with a drizzle of virgin olive oil. Finish with some freshly ground black pepper and some freshly chopped coriander or parsley. Serve straightaway with the remainder of the relish on the side