Griddled squid with broad bean relish

Griddled squid with broad bean relish

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Squid lends itself to various cooking techniques apart from deep-frying, though I love it cooked that way. Spicing it up a little before cooking in a griddle pan and serving with a fresh-tasting relish is a great option.

Ingredients

Quantity Ingredient
500-600g squid, cleaned, including tentacles
vegetable oil, for brushing

For the broad bean relish

Quantity Ingredient
3-4 tablespoons cold-pressed rapeseed oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 teaspoon cumin seeds
1 medium red chilli, deseeded and finely chopped
6 firm tomatoes, skinned and finely chopped
salt
freshly ground black pepper
80-100g broad beans, podded, (podded weight)
1 tablespoon coriander leaves, chopped

Method

  1. First make the broad bean relish. Heat the rapeseed oil in a saucepan and gently cook the onion and garlic with the cumin and chilli for 3–4 minutes, stirring every so often, until soft. Add the tomatoes, season with salt and pepper and simmer gently for about 10–12 minutes until they have softened.
  2. Meanwhile, cook the broad beans in boiling salted water for 2–3 minutes, then drain and run under the cold tap briefly. Remove the skins from any large beans if you wish before adding them all to the tomato sauce. Continue simmering for about 5 minutes, adding a little water if the mixture seems dry. Re-season if necessary, add the chopped coriander and take off the heat.
  3. Heat up a ridged griddle or heavy-based frying pan over a high heat. Cut the squid pouches into rough 4–5 cm squares, season and brush with oil. Add to the hot griddle or pan with the tentacles and cook for 1–2 minutes on each side.
  4. Arrange the squid on warmed plates and spoon over the broad bean relish to serve.
Tags:
Hix Oyster & Chop House
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