Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
Ingredients
- 500g/1lb 2oz fresh squid tubes and tenticles, tubes cut in half lengthways and flesh scored
- 4 tsp olive oil
- 2 lemons, juice only
- 2 long red chillies, seeds removed, finely chopped
- sea salt and freshly ground black pepper
For the spiced mayonnaise
- 60g/2¼oz watercress
- 1 free-range egg
- 300ml/10fl oz vegetable oil
- 1 red chilli, seeds removed, finely chopped
- 2 tsp Dijon mustard
- 1 tsp white vinegar
To serve
- 100g/3½oz wild rocket
- ½ bunch watercress
Method
To make the mayonnaise, blanch the watercress in a large saucepan of boiling water for 2 minutes. Drain and refresh under cold running water until completely cool. Squeeze out any excess water. Blend the watercress in a bowl with the remaining ingredients plus salt and freshly ground black pepper, using a hand-held blender, until you have a smooth mayonnaise.
Preheat a griddle pan over a medium-high heat. Season the squid with salt and pepper and drizzle with the oil, then cook on the hot griddle for 2 minutes (it should curl and go dark and sticky on the outside). Turn the squid and cook for a further minute.
Meanwhile, mix half the lemon juice with the red chillies. Remove the griddle from the heat and pour the lemon and chilli mixture over the squid.
To serve, put a handful of rocket and watercress on each of four plates. Place the squid on top, pour over the remaining lemon juice and serve with a spoonful of mayonnaise.