Grilled Squid With Chickpea, Piquillo Pepper And Preserved Lemon Salad
20m prep 2m 0s cook 2h ready
Grilled squid served with a chilled salad of chickpeas, piquillo peppers, and preserved lemons. A flavorful and crowd-pleasing dish with mint and chili.
Ingredients
- 2 medium squid cleaned and sliced into large pieces
- olive oil to drizzle
- 1 red chilli finely chopped
- 8 mint leaves chopped
- sea salt
- freshly ground black pepper
- 12 piquillo peppers from a jar sliced
- 7 1/16 oz cooked canned chickpeas (garbanzo beans)
- 2 tbsp chopped mint leaves
- 2 tbsp capers rinsed
- 1 tsp preserved lemon finely chopped
- 2 clove garlic crushed
- 4 tbsp extra virgin olive oil
- 1 lemon juiced
- 1 paprika (preferably Mallorcan Tap de Cortí)
- sea salt to taste
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 183 mg
- Iron: 2.84 mg
- Magnesium: 48.8 mg
- Phosphorus: 191 mg
- Potassium: 506 mg
- Zinc: 1.5 mg
Let's Cook
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Step 1.
In a large bowl, combine the sliced piquillo peppers, cooked chickpeas, chopped mint, rinsed capers, finely chopped preserved lemon, crushed garlic, extra virgin olive oil, lemon juice, paprika, and salt. Stir well to mix. Cover and refrigerate for 1–2 hours to let the flavors meld.
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Step 2.
When ready to serve, heat a griddle or large frying pan over high heat until very hot. Season the squid pieces with sea salt and black pepper.
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Step 3.
Drizzle a little olive oil into the hot pan and add the squid pieces in a single layer. Cook for 30 seconds, until slightly caramelized on the bottom.
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Step 4.
Turn the squid over, drizzle with a little more olive oil, and sprinkle with the chopped red chili and mint. Cook for 1 minute, then transfer the squid to a serving plate.
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Step 5.
Serve the grilled squid immediately with the chilled chickpea and pepper salad.
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