Griddled Piri Piri Squid with Mint and Coriander

cook 30 mins
Tags: Spicey
  • 800 g (1 3/4 lb) squid, cleaned and tentacles removed
  • finely grated rind and juice of 1 lime
  • 1 teaspoon ground cumin
  • 2 teaspoons piri piri seasoning
  • 1 red chilli, deseeded and finely diced
  • 1 teaspoon sea salt
  • 1 garlic clove, crushed
  • 4 tablespoons olive oil, plus extra to serve
  • 1/2 cucumber
  • small handful of mint leaves, roughly chopped
  • small handful of coriander leaves, roughly chopped
  • lime wedges, to serve (optional)
  • Cut down the side of the squid so that it can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern, which will help to tenderize it, and cut into bite-sized pieces.
  • Put the squid pieces in a shallow non-reactive bowl. Mix together the lime rind, cumin, piri piri seasoning, red chilli, sea salt, garlic and oil in a small bowl, then rub into the squid. Cover and leave to marinate for 10–15 minutes.
  • Meanwhile, using a mandolin, finely shred the cucumber and set aside.
  • Heat a nonstick, ridged griddle pan until smoking hot. Remove the squid from the marinade, add to the griddle pan and cook for no more than 2 minutes on each side, pushing the squid down with the back of a fish slice, until it is just cooked through. Transfer to a large shallow bowl.
  • Add the cucumber and chopped herbs to the bowl and toss to mix well. Serve immediately, with a drizzle of extra olive oil and lime wedges, if liked.
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