Crispy squid with caponata

Crispy squid with caponata

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 4

Squid is cheap, plentiful, quick to cook, and delicious with the classic Italian vegetable dish, caponata

Nutrition and extra info

Additional info

  • Caponata can be frozen
Nutrition info

Nutrition per serving

kcalories
569
protein
37g
carbs
37g
fat
32g
saturates
4g
fibre
6g
sugar
8g
salt
3.34g

Ingredients

  • 800g cleaned squid tubes (about 3 large tubes)
  • 150g plain flour
  • 1 tbsp cayenne pepper or chilli powder
  • sunflower oil, for frying

For the caponata

  • 1 large aubergine
  • 4 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 3 celery sticks, sliced
  • 250g cherry tomatoes
  • 3 garlic cloves, crushed
  • 1 tsp caster sugar
  • 1 tbsp balsamic vinegar
  • 150g green olives, stoned
  • 30g capers, rinsed if salted
  • handful basil leaves, shredded

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Method

  1. To prepare the squid, lay the squid flat on a board. Insert a long, thin knife in the opening and neatly cut it along one side. Open it out to a flat sheet and scrape away any leftover membrane. Use the tip of the knife to lightly score the flesh in a diamond pattern, taking care not to cut through the squid completely. Cut the scored squid into large triangles ready to be floured and fried.
  2. For the caponata, the aubergine needs to be cut into uniform dice: slice it lengthways about 1cm thick, cut long strips the same size, then chop them into squares.
  3. Heat half the oil in a large sauté pan. Fry the onions for 3-4 mins until starting to soften, add the aubergine, then continue to cook for 8-10 mins until brown and soft. Tip into a colander over a bowl.
  4. Tip any oil from the bowl back into the pan and top it up with a splash of fresh oil. Fry the celery, tomatoes and the crushed garlic together. Sprinkle the sugar over, splash in the vinegar, then cook for 3-4 mins until the tomatoes start to release their juice.
  5. Tip the aubergine and onion back in with the celery. Scatter in the olives, capers and basil, then give everything a good stir. Cook for 5 mins until simmering, then season to taste. Turn off the heat, drizzle in the rest of the oil, then set aside.
  6. Just before cooking, tip the squid into a large bowl. Sift the flour and cayenne pepper together over the squid, then toss well and season with salt. Tip the squid back into the sieve and shake off all the excess flour.
  7. Pour enough sunflower oil into a large frying pan so it’s about 1cm deep. Heat the oil until it sizzles when sprinkled with a little flour. In batches, fry the squid for 2-3 mins on each side until golden and crisp. When cooked, use tongs to lift the squid onto a plate lined with kitchen paper. You are now ready to serve.
  8. Spoon the caponata inside a 10cm wide metal ring (or simply make a neat pile) in the middle of a medium dinner plate. Use the back of the spoon to press down lightly on the caponata and level the top of the pile. Carefully lift the ring away, keeping the tower of caponata circular. Lean five or six pieces of squid around the caponata like petals on a flower, then serve immediately.

Recipe from Good Food magazine, June 2009

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Comments

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eclectikat's picture
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Made each part of this recipe on separate occasions and both were great individually, I bet they are fab together too! The caponata goes with pasta, bread, couscous, and can be frozen, so I made an extra big batch of it. Squid was really nice too, but don't often see it in the shops, will buy it again if I come across it as I enjoy the texture and delicate flavor.

cha08amd's picture
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I have just cooked this for dinner and I can honestly say it is possibly one of the nicest things I've ever tasted! So so simple to prepare but looks impressive and it just..works.
It is very cheap too- 45p for a single piece from Waitrose.
Will definitely makes this again for both myself and family.

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