Chimichurri Squid

Chimichurri Squid

A little something to bring the zing back to jaded taste buds, hammered by the festive onslaught.

Make up a chimichurri sauce to add a little zip to squid.

Blitz the following ingredients in a blender until they form a rich tangy sauce

1 finely chopped shallot

2 cloves garlic

A handful each of fresh flat leaf parsley and coriander

1tsp dried oregano

2 tsp white wine vinegar

6 tbsp olive oil

half a small red chilli

juice of half a lime

 

Grill or Pan fry some prepared squid in a little rapeseed oil over a very high heat for a couple of minutes until starting to brown, sprinkle with a pinch of sea salt. Plate up and drizzle the squid with the chimichurri sauce. Serve with lime wedges, rice, and a glass of crisp Sauvignon Blanc.

Chimichurri squid

6 responses to this post.

  1. Another lovely post! I agree, we have similar foodie tastes! 🙂

    Reply

  2. Although i love your recipes, i often find myself entranced by your photographs! you make tasty look even tastier! c

    Reply

  3. Yes definitely – sounds great, right down to the wine 😉

    Reply

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

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UK BBQ Review

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The Munch and Tattle

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