THE PEPPER-CHARRED MARINE SNAP

(Our Play on Spanish Lemon Pepper Calamari)

THE PEPPER-CHARRED MARINE SNAP

Ingredients: 400g Squid rings, 2 tbsp Black peppercorns (coarsely crushed), 1 tsp Salt, 3 tbsp Olive oil, 2 cloves Garlic (sliced), 1 Lemon (juiced and zested), Fresh Parsley...

Ingredients

  • 400g Squid rings
  • 2 tbsp Black peppercorns (coarsely crushed)
  • 1 tsp Salt
  • 3 tbsp Olive oil
  • 2 cloves Garlic (sliced)
  • 1 Lemon (juiced and zested)
  • Fresh Parsley

Cooking Method

  1. The Scorch High-heat stir-fry squid in oil for 90 seconds until charred and curled; remove.
  2. The Architect In the same pan, fry the garlic and pepper until the garlic is golden.
  3. The Bloom Add a tiny 15ml splash of water to the pepper; the steam will release the dark spice oils.
  4. The Marriage Toss the squid back in for 30 seconds to coat in the pepper-crust.
  5. The Final Flourish Drizzle with lemon juice and finish with raw parsley and lemon zest.

Cuisine: Spanish

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