Recipe

Barbecued squid and octopus salad

Jun 30, 2009 2:00pm
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Barbecued squid and octopus salad
  • 500 gram squid hoods
  • 500 gram cleaned baby octopus
  • 2 long green chillies, finely chopped
  • 6 clove garlic, crushed
  • 500 gram asparagus, halved
  • 500 gram yellow teardrop tomatoes, halved
  • 200 gram cornichons, drained
  • 1 large_piece orange, thickly sliced
  • 100 gram baby rocket leaves
  • 1 tablespoon olive oil
  • 1/4 cup orange juice
  • 1 centimetre piece fresh ginger (5g), grated
  • 1 teaspoon finely grated orange zest
  • 2 tablespoon malt vinegar
Orange vinaigrette
  • 1 tablespoon olive oil
  • 1/4 cup orange juice
  • 1 1cm piece fresh ginger
  • 1 teaspoon finely grated orange zest
  • 2 tablespoon malt vinegar

Method

Barbecued squid and octopus salad
  • 1
    Cut squid down centre to open out; score inside in diagonal pattern then cut into thick strips. Quarter octopus lengthways.
  • 2
    In a large bowl, combine squid and octopus with chilli and garlic. Cover; refrigerate 3 hours or overnight.
  • 3
    Make orange vinaigrette.
  • 4
    Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine in large bowl with tomato, cornichons, orange and rocket.
  • 5
    Cook seafood, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through.
  • 6
    Add seafood and orange vinaigrette to bowl with asparagus salad; toss gently to combine.
Orange vinaigrette
  • 7
    Combine all ingredients in a screw-top jar. Shake well.

Notes

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy.

The Latest from Food To Love