Grilled Squid with wild thyme, fennel and honey
A perfect starter or light lunch. Our Arabica Fish Seasoning is rich in sun-dried wild thyme, shade-dried limes, fennel seeds and caraway, which adds a delicious piquancy to the delicate flavour of the squid.
- 1kg cleaned squid (tubes and tentacles)
- For the Marinade:
- 3 garlic cloves
- 180 ml olive oil
- 1/2 jar Arabica Fish SeasoningBuy online
- 1 fresh red chilli, to taste
- 2 tablespoons runny honey
- 1 large orange
- For the Dressing:
- Flat leaf parsley
- Extra Virgin Olive oil
- Orange zest
Preparing the Marinade:
Peel the garlic cloves. Puree the garlic using a pestle and mortar and then add the olive oil and the honey and mix vigorously or opt for the lazy route by adding the garlic, honey and oil to a small beaker and liquidizing with a stick blender. Zest the orange and reserve for the dressing. Cut the red chilli lengthwise in half. Scrape out the seeds and remove the membrane. Flatten the chilli and slice thin strips lengthwise and then repeat across the width of the chilli to achieve a fine dice. Add the finely diced chilli , Arabica fish seasoning and the juice the orange to the garlic and honey oil.
Preparing the squid:
Get your cleaned squid give them a quick rinse and shake them dry, then cut each squid tube down one side so that it opens out flat. Using a sharp knife, lightly score the flesh on one side with diagonal cross-cuts to create a diamond effect. Be careful not to cut all the way through. Leave the squid in the marinade for a minimum of 2 hour.
Heat a ridged griddle pan until its really really hot. Lay the pieces of squid on the ridges and let them cook for a few seconds on each side but don’t move them around too much. Spoon over the remaining marinading ensuring they’re evenly coated. Remove them as soon as they are lightly coloured from the griddle bars. They should take no longer than 1-2 minutes to cook otherwise they will become very rubbery.
Finely chiffonade a generous handful of flat leaf parsley. Add the parsley and grilled squid to a mixing bowl, drizzle with extra virgin olive oil and lightly mix.
Divide between four plates and sprinkle with orange zest.