Crispy squid with beetroot sauce

Crispy squid with beetroot sauce

By
From
The Islands of Greece
Serves
4 as a meze
Photographer
Steven Joyce

Rather than the usual calamari with garlic mayonnaise, this combines earthy beetroot with saffron and lemon in a bright pink sauce.

Sauce

Ingredients

Quantity Ingredient
100g raw beetroot, whole
pinch saffron threads
1 tablespoon greek yoghurt
salt
freshly ground black pepper
1 tablespoon lemon juice, or to taste

Squid

Quantity Ingredient
100g squid bodies and tentacles
70g plain flour
1/2 teaspoon baking powder
salt
freshly ground black pepper
vegetable oil, to fry
lemon wedges, to serve

Method

  1. Preheat the oven to 200°C. Wrap the beetroots in foil and place in the oven for 1 hour, or until tender to the point of a knife. Remove from the foil and allow to cool. When cool enough to touch, rub off the skins with your thumbs.
  2. Place the saffron in a cup and add 5 tablespoons of hot water. Leave to steep for 10 minutes. Strain, reserving the liquid, and blend it with the cooked beetroot and yoghurt, using a food processor or hand-held blender. Taste the sauce and add a little salt and lemon juice, to taste.
  3. Meanwhile, slice the squid into rings and the tentacles into manageable pieces. Mix the flour, baking powder and some salt and pepper together and place it all in a sandwich bag. Add the squid to the bag and – holding the opening shut – give it a good shake. Let the squid sit in the flour for a couple of minutes. Remove the squid from the bag, shaking off excess flour.
  4. Heat 3 cm of vegetable oil to a large saucepan to 180ºC on a pan thermometer, or until a cube of bread browns in the oil in 30 seconds. Carefully drop the squid into the oil and fry quickly until golden brown, after just 30 seconds or so (otherwise it will be chewy). Remove with a slotted spoon and drain on paper towels. Serve the squid straightaway, with wedges of lemon to squeeze over and the beetroot sauce.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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