This exotic salad which transports me to the Med, is easy to make, as long you follow the timings and you buy only the freshest of seafood.
TIP Unless you are near that dying breed, a fishmongers, the best North Atlantic prawns are sold in Waitrose – sweet and meaty, they outstrip many of the larger prawns that just don’t provide enough depth of flavour.
There are two ways of cooking squid – very quickly in a hot frying pan for about a minute or stewing in the oven or on a stove for about forty minutes.
Serves 2
100 gr North Atlantic prawns
1 medium squid, cleaned
1 unwaxed lemon
1 clove of garlic
8 tbs extra virgin olive oil
a few snipped chives
2 radishes, finely sliced
a few parsley leaves, chopped
salt and pepper
a little olive oil for cooking
Peel the prawns. Set aside.
Make the vinaigrette. Slice the garlic very finely. Squeeze the lemon, mix with the extra virgin olive oil, add the garlic and salt and pepper. Cut the body of the squid into rings and roughly chop the tentacles. Heat a frying pan with couple of tbs of olive oil. When very hot, cook the squid for a minute and a half, stirring frequently.
Remove from the pan. Let the squid cool for a few minutes whilst you arrange the prawns on the plate, scatter the chives, parsley and radish round the plate, top with squid and spoon some vinaigrette over the whole dish. It does beg for a bottle of Greco di Tufo.
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