Easy entertaining
Crusted squid and
yoghurt aioli
SERVES 4 PREP AND COOK TIME 40 MINUTES
1kg small squid
¼ cup (50g) baby capers
3 cups (750ml) vegetable oil
1 cup (80g) quinoa flakes
1 teaspoon chilli flakes
2 teaspoons sea salt flakes
½ teaspoon freshly ground black pepper
1 cup packed flat-leaf parsley leaves
2 medium lemons (280g), cut into wedges
YOGHURT AIOLI
1 cup (280g) Greek yoghurt
2 cloves garlic, crushed
¼ cup flat-leaf parsley, chopped finely
½ teaspoon finely grated lemon rind1 Clean squid by gently pulling head
and tentacles away from the body.
Pull out the clear backbone and remove
the entrails. Cut tentacles away from
head just below the eyes; discard
head. Discard hard beak in centre
of tentacles. Cut into 1cm thick slices.
Pat dry with paper towel.
2 YOGHURT AIOLI Combine ingredients
in a small bowl. Refrigerate until ready
to serve.
3 Pat capers dry between two paper
towels. Heat 1 tablespoon of the oil in
a small frying pan over medium heat;
cook capers for 2 minutes or until crisp.Drain on paper towels.
4 Combine quinoa flakes, chilli, salt and
pepper in a large bowl. Add the squid,
in three batches, tossing to coat well.
5 Heat the remaining oil in a large deep
frying pan over medium-high heat. Test
the heat of the oil by adding one piece
of coated squid; it should sizzle around
the edges if the oil is hot enough. Cook
squid, in four batches, for 2 minutes or
until golden and cooked through. Drain
on paper towel. Keep warm while
cooking remaining squid.
6 Serve squid scattered with crisp
capers, parsley, lemon wedges and
Yoghurt Aioli.
Not suitable to freeze or microwave.