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Squid rings with salsa verde

A recipe from the Good Food collection.


Squid rings with salsa verde
Squid rings with salsa verde
1 kg (2 lb 4 oz) calamari (squid)
250 ml (1 cup) olive oil
2 tablespoons lemon juice
2 garlic cloves, crushed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat-leaf (Italian) parsley
6 lemon wedges

Salsa verde
2 anchovy fillets, drained
1 tablespoon capers
1 garlic clove, crushed
2 tablespoons chopped fresh flat-leaf (Italian) parsley
2 tablespoons olive oil


1. To clean the squid, hold onto the tube and gently pull the tentacles away from the head. Cut out the beak and discard with any intestines still attached to the tentacles. Rinse the tentacles in cold running water, pat dry and cut into 5 cm (2 inch) lengths. Place in a bowl. Clean out the tube cavity and remove the transparent backbone. Under cold running water, pull away the skin and discard. Rince the tube and dry well. Cut into rings and place in the bowl with the tentacles. Add the oil, lemon juice, garlic and oregano and toss to coat. Refrigerate for 30 minutes.

2. To make the salsa verde, crush the anchovy fillets in a mortar and pestle. Rinse and chop the capers very finely and mix with the anchovies. Add the garlic and parsley, then slowly stir in the olive oil. Season and mix well.

3. Drain the squid, reserving the marinade, and cook on a hot, lightly oiled barbecue grill plate or flat plate in batches for 1–2 minutes each side, basting with the marinade. To serve, sprinkle the squid with salt, pepper and parsley, and serve with the salsa verde and lemon wedges.

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