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Chili Squid

Written by yorky

Ingredients 2 Whole prepared squid with tentacles 5 tblsp Olive oil 2 tblsp Balsamic vinegar 250 gm Hot cooked rice 3 Fresh red chilies, finely chopped 4 tblsp Dry white wine Salt Ground black pepper Fresh parsley to garnish Method Rinse the squid and pull away all the outer skin. Dry on kitchen paper. Cut down the body of each squid and open out flat. Score the flesh on both sides in a criss-cross pattern. Chop the tentacles. Place the squid in a glass bowl. Whisk the oil and vinegar together, add seasoning and pour over the squid. Cover the bowl and leave to marinate for 1 hour. Heat a cast iron frying pan over a medium heat and dry fry each squid body for 3 minutes each side, pressing with a spatula to keep the body flat. Cut the squid body into diagonal strips. Pile the rice into two heated soup plates and top with the squid. Put in the oven to keep warm. Heat a pan and put in the tentacles and chilies and toss over a medium heat for 2 minutes. Stir in the marinade and wine. Cook for a further minute then pour over the squid body and rice. Serve garnished with parsley. Related Recipes: - Sikandari Raan - Masala Machchi - Aloo Gosht - Bhoona Gosht - Pasanda Badam Curry

 

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