THE RED-LACQUER REEF

(Our Play on Grilled Squid with Pimentão Paste)

THE RED-LACQUER REEF

Ingredients: 400g Squid (whole tubes or rings), 2 tbsp Massa de Pimentão, 1 tsp Smoked paprika, 50ml Olive oil, 1 tbsp Sherry vinegar, 2 cloves Garlic (minced)...

Ingredients

  • 400g Squid (whole tubes or rings)
  • 2 tbsp Massa de Pimentão
  • 1 tsp Smoked paprika
  • 50ml Olive oil
  • 1 tbsp Sherry vinegar
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Coat Rub the squid with the pepper paste and paprika.
  2. The Bloom Whisk oil, vinegar, and garlic with a tiny 10ml splash of water; the moisture will help the paste stick to the rubbery reef.
  3. The Scorch Grill or pan-fry on maximum heat for 90 seconds per side until charred and curled.
  4. The Marriage Baste the squid with the remaining silk while still on the heat.
  5. The Final Flourish Finish with raw lemon juice and a massive hit of raw fresh coriander.

Cuisine: Portuguese

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