Squid salad with chilli and lime

• red chilli↗3

  cut in half, deseeded and finely chopped

• garlic olive oil2 tbsp tbsp

  plus extra for serving

• whole squid↗2

  tubes about 400g/14oz, cleaned and prepared (see tip)

• large ripe avocados↗2

  pit removed, peeled and sliced

• rocket↗100g g
• limes↗3

  cut in half

• crispy onion3 tbsp tbsp

  (I used Fresh Gourmet crispy onion)

Step-by-step instructions

1. 1

   Combine two thirds of the chilies with the garlic-infused olive oil in a large bowl and add the squid. Cover with film and let marinate for at least 1 hour or overnight in the fridge.

2. 2

   A few minutes before serving, heat a barbecue or grill pan. Toss the avocado slices with arugula. Divide the mixture among six small plates or bowls.

3. 3

   When the barbecue or grill pan is hot and almost smoking, place the limes cut side down. Lay the squid in, gently pressing them with the back of a fish knife to create charred strips. When the squid become slightly firmer, about 1 min 30 sec after cooking starts, flip them and press again with the knife, cooking another 1 min 30 sec or until the squid are firm. Remove and place on a board.

4. 4

   Slice the squid into 1‑2 cm rings and place a few rings on each salad together with the crispy onion. Serve a half of the charred lime on the side for squeezing, sprinkle the remaining chilies on top and drizzle with garlic oil.