I think squid has to be one of my favourite foods, so much so that whenever I am in the Greek Islands with my good friend Noel (usually every summer), I insist upon having squid at least once a day. I love the taste of grilled squid, the tentacles being the bit I savour the most. One great Greek dish is squid saganaki which is baked with tomatoes, herbs and feta cheese. However nothing quite beats the smell of squid being cooked over a charcoal fire.
This salad is light and delicious, with peppery rocket and citrus punch from the grapefruit and lemon adding a sweet freshness that cuts through the richness of the squid. The squid needs to be really fresh, and not the frozen ones with the tentacles packed into body. Cleaning and gutting a squid is a messy business, so get your fishmonger to do that bit for you if you are feeling squeamish.
Ingredients for 4 people:
2 medium squid
1 large pink grapefruit
2 unwaxed lemons
Good extra virgin olive oil
Clean the body of the squid and score lightly in cross hatches. Cut the body and tentacles into medium sized pieces and marinate in some olive oil, a squeeze of lemon juice and lemon zest, salt and pepper. Get a lightly oiled griddle pan searingly hot and cook the squid until the edges caramalise and crisp. Set aside. Prepare the rocket leaves and dress lightly with olive oil and season. Cut the segments out of the grapefruit and toss in with the squid and let the juices mingle. Pile onto plates and top with rocket leaves. Drizzle with a vinaigrette of 2 parts olive oil to 1/2 part lemon juice and 1/2 part grapefruit juice, salt, pepper and a few finely chopped mint leaves. Sprinkle with a few Maldon salt crystals and serve.