Grilled Squid and Potato Salad With Capers and Salsa Verde

Bright salsa verde and pickley capers add freshness and zing to this dish of grilled squid and potatoes, which makes for a tasty snack or start to a meal
Grilled Squid and Potato Salad With Capers and Salsa Verde
ITP Images
Grilled Squid and Potato Salad With Capers and Salsa Verde
September 25, 2019
Preparation Time 30 minutes
Cooking Time 25 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

1kg baby squids, ink sacks removed and cleaned
2 tbsp olive oil, plus extra
spinneysFOOD Sea Salt, to taste
Cracked spinneysFOOD Whole Black Pepper, to taste

For the potato salad

1kg baby potatoes
4 tbsp olive oil
3 tbsp apple cider vinegar
1 garlic clove, finely grated
1 tsp Dijon mustard
spinneysFOOD Sea Salt, to taste
Cracked spinneysFOOD Whole Black Pepper, to taste
½ cup mixed herbs, chopped
20g caper berries or capers
1 red onion, finely sliced

For the salsa verde

14-15 red spring onions
30g spinneysFOOD Fresh Basil
30g spinneysFOOD Fresh Coriander
30g spinneysFOOD Fresh Parsley
1 serrano chilli, seeded and chopped
125ml olive oil
4 tbsp red grape vinegar
1 tsp spinneysFOOD Salt

METHOD

  • 1

    To prepare the squid, use a pairing knife to slice down one side so the hood opens out into one sheet. Scrape away any membrane within the squid, taking care not to cut the flesh. Discard all the membrane.

  • 2

    Score the squid gently in a crosshatch pattern, making sure you don’t go all the way through the flesh.

  • 3

    Cut the squid into fairly uniform triangles.

  • 4

    Prepare the tentacles by cutting out any hard membrane surrounding the top end of the tentacles and halving lengthways.

  • 5

    Wash the squid thoroughly and chill until needed.

  • 6

    To make the potato salad, place the baby potatoes in a large pot of water. Season well with salt and bring to a boil, cooking for about 10 minutes or until just cooked through. Drain and let them cool slightly.

  • 7

    Generously oil the grate of a medium-high grill. In a large bowl, combine the olive oil, apple cider vinegar, garlic and mustard. Season with salt and pepper.

  • 8

    Add the boiled potatoes and toss gently to coat.

  • 9

    Grill the potatoes, flipping once, until golden brown – about 5 minutes.

  • 10

    Add the herbs to the oil mixture, then return the potatoes to the mixture and toss again.

  • 11

    Add the capers and red onion.

  • 12

    To make the salsa verde, arrange the spring onions on the grill and cook, turning occasionally, until charred and softened. Allow to cool slightly.

  • 13

    Meanwhile, pick the leaves from the basil, and the leaves and tender stems from the coriander and parsley – you should have about 1 cup of each.

  • 14

    Pulse the chilli and herbs in a food processor until finely chopped.

  • 15

    Add the oil, vinegar and salt and pulse until a thick sauce forms.

  • 16

    Roughly chop the grilled spring onions and stir into the herb mixture.

  • 17

    To grill the squid, pat the pieces with a kitchen towel to dry.

  • 18

    Rub olive oil all over the squid, place over the hottest part of the grill, turning occasionally, until browned on both sides – for about 1-2 minutes.

  • 19

    Transfer to a platter and season with salt and pepper. Drizzle with olive oil.

  • 20

    Serve the grilled squid with the potato salad and salsa verde.

ALSO TRY

Locally sourced and a treat for the senses, our herby fish cakes are ready in 45 minutes! Grab your ingredients at Spinneys
Outdoor season gets a lot more interesting when you spice up the BBQ with these fruity seafood skewers
Complement your fish tacos with a fresh and fruity salsa made with apricot and cherry for a fruity twist on a contemporary classic
This classic Asian-style dish has been given a zingy twist with the help of some juicy cherries