Instructions
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Take a squid and place a large cook's knife, palette knife or wooden spatula into its tube. |
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Using another cook's knife, slice the squid along its length at1cm / 1/2 inch intervals.As the second knife cuts down onto the first knife, a fantastic effect is achieved whereby the squid retains its overall shape but also opens up a bit like a concertina. |
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Do the same to the remaining squid. |
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Toss the scored squid in a bowl with the white pepper and a tiny pinch of salt. |
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Boil your new potatoes in salted, boiling water with the bundle of mint stalks for 20-25 minutes until slightly overcooked. |
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When done, drain and allow to steam
dry while you heat up a large frying pan. |
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Put a knob of butter and a couple of tablespoons of extra virgin olive oil into the pan, |
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add the potatoes and then, using a pair of tongs or a spoon, lightly crush them and toss them around for about 5 minutes until lightly golden. |
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When the potatoes have taken on a little colour, add the sliced onion and parsley stalks and give the pan a good shake. |
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When the onions are golden, turn them and the potatoes out on to a plate, put the pan back on the heat, |
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add a little olive oil and fry the squid for about 2 minutes on each side. |
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When nicely golden, add the remaining butter, the grated garlic, the chilli and the parsley leaves. |
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Give the squid a really good shake to take on all these beautiful flavours and then put the potatoes and onions back into the pan. |
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Toss together, have a little taste and correct the seasoning. Squeeze over the lemon juice - this will give it all a nice twang - and divide on to 4 plates, sprinkled with the mint leaves.
Source : Jamie Oliver "Jamie's Dinners" |
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Recipe
- 1kg/2lb 3oz new potatoes, scrubbed
- sea salt and freshly ground black pepper
- a handful of fresh mint, leaves picked, stalks tied together
- 2 knobs of butter
- extra virgin olive oil
- 1kg/2lb 3oz medium-sized squid, skinned and gutted
- 1-2 fresh red chillies, deseeded and finely sliced
- 1 red onion, peeled and finely sliced
- a large handful of fresh flat-leaf parsley, stalks finely chopped, leaves roughly chopped
- juice of 2 lemons
SERVES : 4
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