Squid, Garlic Hasselback Potatoes, Salsa Verde

 

Sweet fried squid, crispy and garlicky potatoes covered with a punchy salsa verde makes for a delicious combination. I served this dish to my extended family and they all loved it. Perfect for the turn of Spring, this is great for a get together that can be dug into but could also be scaled down smaller for a starter portion. I also served this squid dish with some buttered crusty bread just for something extra.

I couldn’t find fresh squid on the day of making this; I usually would always pick fresh. Instead, I used frozen squid rings which worked well, but I missed the tentacles which are (unusually?) my favourite part of the squid. However, frozen squid is a lot easier, less messier an comes ready prepared so pick this option if the thought of dealing with squid ink makes you a little weary. If you’re like me and love to learn when it comes to food preparation, try and get fresh- you can normally find it on the fish counter or better still, ask your local fishmonger for some.

Salsa verde is definitely one of my favourite dressings/sauces- sharp, herby and full of flavour. See my steak dish using salsa verde if you don’t fancy the squid.

RECIPE

Difficulty Level: Top Chef

Serves 4

Ingredients:

  • 1 bag of frozen squid rings, defrosted (or 2 whole fresh squid)
  • Cornflour
  • Salt and pepper
  • Watercress, to serve
  • Crusty bread and butter, to serve

For the Hasselback Potatoes:

  • Around 10-12 baby potatoes
  • 4 garlic cloves
  • Olive oil
  • 50g butter
  • 1 tablespoon dried parsley
  • Salt and Pepper

For the salsa verde

  • 1 pack each of mint, parsley and basil
  • 1 garlic clove
  • 4 anchovy fillets, jar is fine but fresh is better
  • Zest from 1 lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard (any other mustard would work too)
  • 3 mini gherkins
  • Grinding of Salt and Pepper
  • 2 tablespoons Olive oil

Method

  1. Heat the oven to 200C. Place the potatoes, one at a time on the spoon part of a wooden spoon. Use a knife to cut thin slices through the potatoes – the wooden spoon will prevent you cutting all the way through. Drizzle with olive oil and grind over some salt and pepper. Add the garlic cloves, whole and unpeeled to the dish and bake in the oven for 30-40 minutes (dependent on the size of your potatoes) until cooked through. When there is 10 minutes left, remove the garlic cloves. Leave to cool slightly and then squeeze the soft roasted garlic from the clove and mix with the butter and dried parsley. Add the roasted garlic butter to the potatoes just before serving.

2. Whilst the potatoes are cooking, prepare your squid if using fresh: First, pull the tentacles away from the body. Cut away the tentacles, just below the eyes. Discard the head and eyes, being careful not to hurst the ink sack ( the ink sack can be carefully pierced open and the ink kept for squid ink pasta or risotto, if you like) Cut off the top of the tentacles to remove the hard cartilage-type ‘beak’ and discard. Wash the tentacles and place in a bowl. Wash the body out with water and then peel away the outer skin. Cut the body into squid rings (calamari) and place in the bowl with the tentacles.

3. Make the salsa verde. Add all ingredients to a food processor and whizz to a paste. Try and not put on full speed as it is nice to have a little texture in the salsa. Thin with water to your desired consistency.

4. When the potatoes are cooked, it is time to cook the squid which just needs flash fried. Overcooking the squid will render it tough, so be careful. Toss the prepared squid rings and tentacles with a couple of tablespoons of cornflour, salt and pepper. Place a large frying pan over a high heat and add a good glug of olive oil (about 4 tablespoons) Allow the oil to heat up and then add the squid. Fry for just a couple of minutes- it will be done as soon as the squid has turned opaque white. Serve on platters with the Hasselback Potatoes and drizzle over the salsa verde and sprinkle over some watercress. Enjoy!!

2 Comments

  1. Pingback: Grilled Salmon, Salsa Verde Potatoes, Asparagus - Documenting My Dinner

  2. Pingback: Fillet Steak with Salsa Verde and Thick Cut Chips Recipe

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