FRIEDSQUIDWITHLEMON,
CAPER& PARSLEY PESTO
SERVES 4-6
1kgsquid,headsandtentacles
separated,cleaned
(^1) / 2 cup(125ml)extravirginoliveoil
1 (200g)driedchorizo,finelychopped
2 longredchillies(optional),skin pierced
250gcherrytrusstomatoes
1 redonion,thinlyslicedinto rings
(we used a mandoline)
PARSLEYPESTO
1 bunchflat-leafparsley,leaves picked,
plusextratoserve
(^1) / 4 cupeachloosely packed basil and
mintleaves
Juiceof1 lemon
(^1) / 4 cup(40g)roastedpinenuts
1 garlicclove,crushed
2 tbsbabycapersin vinegar,drained
(^1) / 3 cup (80ml) extra virgin olive oil
Fortheparselypesto,placetheherbs,
lemonjuice,pinenuts,garlicandcapers
in a foodprocessorandwhizuntilroughly
chopped.Withthemotorrunning,scrape
downthesidesoccasionally,andslowly
pourin theoliveoiluntilcombinedand
pestois finelychopped.Transfer to a
bowlandseason.Setaside.
Meanwhile,halvethe
squidhoodsandtentacles
lengthwise.Scoretheinside
ofthesquidhoodsandcut
into5cmtriangularpieces.
Refrigerateuntilreadytouse.
Heata quarteroftheoliveoil
in a largefrypanoverhighheat.
Addchorizoandcook,stirring
occasionally,for2-3minutesor
untilchorizostartstobrown.
Transfertoa largebowland
setaside.Addchilli,if using,
andtomatoes,topan.Cook,
shaking pan, for 5-6 minutes
oruntiltomatoesareblisteredandchilli
is charred.Transfertomatomixture to
a plate.Wipepanclean.
Heathalftheremainingoliveoilin the
cleanedfrypanoverhighheat.Addsquid
hoodsandcook,tossingandshakingpan,
for1-2minutesoruntilgolden.Season,
thentransfertobowlwithchorizo.Repeat
withremaining2 tbsoilandsquid
tentacles.Addsquidtentacles,tomato
mixture, onionandthree-quartersofthe
pestotothebowl.Season
andtosstocombine.
Placesquidona
platterandscatter
withextraparsley.
Servedrizzledwith
remaining pesto.
96 delicious.com.au
DARREN ROBERTSON.