Chilli & lime squid salad
- Preparation and cooking time
- plus 1 hr marinating
- Serves 6
James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket
- 3 red chillies , halved, deseeded and finely diced
- 2 tbsp garlic-infused olive oil , plus extra to serve
- 2 whole squid tubes about 400g/14oz, cleaned and prepared (see tip)
- 2 large ripe avocados , stoned, peeled and sliced
- 100g rocket
- 3 limes , halved
- 3 tbsp crispy onions (I used Fresh Gourmet crispy onions)
- STEP 1
Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
- STEP 2
Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
- STEP 3
When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
- STEP 4
Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.
A fishmonger will usually prepare squid for you, but if you buy it whole, our how to prepare squid video guide will help you prepare it at home.
You can leave the squid to marinate in the fridge overnight, then toss it on the barbecue or in a hot griddle pan three minutes before serving, making this an easy go-to-starter when entertaining guests.