Chargrilled Squid with Capers, Pine Nuts and Chilli in a Lemon and Dill Dressing Chargrilled Squid with Capers, Pine Nuts and Chilli in a Lemon and Dill Dressing
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Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 4 Squid (cleaned)
  • 1 Clove of Garlic
  • 2 Thai Red Chillies
  • 1 tbsp Capers
  • Fresh Dill
  • 1 Lemon
  • 1 tbsp Toasted Pine Nuts
  • Salt and Pepper
  • 6 tbsps Olive Oil
Chargrilled Squid with Capers, Pine Nuts and Chilli in a Lemon and Dill Dressing

I love squid in pretty much every form but this is one of my favourite light lunch dishes. Plenty of zing from the lemon and capers with a good chilli heat in the background.

  1. Firstly make up your dressing. Add the olive oil, lemon juice, crushed garlic, capers and chilli to a bowl. Season with a little salt and pepper.
  2. Prepare the squid. Insert a knife in to the cavity of the squid then gently cut through with another knifes as to make slits in the flesh. Repeat this with all the other tubes.
  3. Ensure the beak is removed from the tentacles.
  4. Turn on your griddle pan or frying pan if you don't have one. Heat until the pan is smoking hot. Drizzle a little olive oil over the squid then lightly season with salt. Place the squid in the pan and cook for a couple of minutes on each side to get an even char. Take off the heat and set aside.
  5. In a dry pan toast off your pine nuts until lightly golden then add them to the dressing.
  6. Arrange the squid on the plate and then dress with a generous amount of the sauce. Finally scatter over some fresh dill. Cut yourself some additional wedges of lemon then serve.


Enjoy!

Chargrilled Squid with Capers, Pine Nuts and Chilli in a Lemon and Dill Dressing Chargrilled Squid with Capers, Pine Nuts and Chilli in a Lemon and Dill Dressing
favorite
print
like
Chargrilled Squid with Capers, Pine Nuts and Chilli in a Lemon and Dill Dressing

I love squid in pretty much every form but this is one of my favourite light lunch dishes. Plenty of zing from the lemon and capers with a good chilli heat in the background.

Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 4 Squid (cleaned)
  • 1 Clove of Garlic
  • 2 Thai Red Chillies
  • 1 tbsp Capers
  • Fresh Dill
  • 1 Lemon
  • 1 tbsp Toasted Pine Nuts
  • Salt and Pepper
  • 6 tbsps Olive Oil
  1. Firstly make up your dressing. Add the olive oil, lemon juice, crushed garlic, capers and chilli to a bowl. Season with a little salt and pepper.
  2. Prepare the squid. Insert a knife in to the cavity of the squid then gently cut through with another knifes as to make slits in the flesh. Repeat this with all the other tubes.
  3. Ensure the beak is removed from the tentacles.
  4. Turn on your griddle pan or frying pan if you don't have one. Heat until the pan is smoking hot. Drizzle a little olive oil over the squid then lightly season with salt. Place the squid in the pan and cook for a couple of minutes on each side to get an even char. Take off the heat and set aside.
  5. In a dry pan toast off your pine nuts until lightly golden then add them to the dressing.
  6. Arrange the squid on the plate and then dress with a generous amount of the sauce. Finally scatter over some fresh dill. Cut yourself some additional wedges of lemon then serve.


Enjoy!