Squid On Bruschetta
This delightful recipe combines tender squid marinated with zesty lime and chili, served atop crispy garlicky bruschetta, and topped with a flavorful crumb mixture. It's a perfect blend of textures and flavors that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 1 Bruschetta (enough for 2 people)
- 1 Garlic clove
- 250g squid
- Crumb topping (recipe below)
- Pesto (make your own, or use the jar variety)
- 1 chili
- 2 tablespoons olive oil
- Zest of 1 small Lime
- Juice of 1 small Lime
- For the crumb topping
- 50g breadcrumbs
- grated zest of 1 lemon
- 25g grated parmesan
- 2 tbsp chopped parsley
- salt and pepper
Instructions
- Cut the squid along one side to open it, then cut it in half. Lay the 2 halves on top of each other and slice strips, about 1cm wide. De-seed the chili and chop as finely as you can. Pop the squid, chili and lime zest into a bowl and mix the olive oil in and add some seasoning. Leave this to marinade for about 15 minutes.
- While the squid is marinading, cut the bruschetta into quarters (half vertically and then horizontally).Drizzle olive oil over the 4 slices
- Heat the griddle pan until its nice and hot. Place the bruschetta in, inner side face down. Push down slightly with a fish-slice or something, so the griddle can mark the bread.
- Take the bread out of the pan once its golden and has the dark griddle stripes (about 5 minutes or so). Rest to one side. Once cooled rub the garlic clove over the bread and spread pesto onto each slice of bread
- To cook the squid simply heat a frying pan until hot (no need for oil in the pan!). Drop the squid into the pan, making sure each bit is touching the surface. Saute for a couple of minutes (the squid will start to curl, depending on the thickness)
- Once cooked, spoon onto each slice of bread. Spoon the crumbed mixture onto each slice of bread.
- Place the 4 slices under a pre-heated grill. Keep an eye on the topping and once it starts to golden take it out (probably 2 mins max)
- Put the slices onto a plate and squeeze some of the lime juice over each one
- Serve with a side salad
Yield
Serves 2
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