Tuesday, February 24, 2015

Grilled Squid with Spicy Roasted Potato and Broccolette Salad

I have always enjoyed well prepared squid from time to time but I am not crazy about them because of too many bad experiences with overcooked squid. But as I wonder down the produce aisle at the grocery store today, I saw some really fresh and pretty looking squid. I had to get them. I didn't know what to do with them then but this is what I ended up making. The rest of the ingredients are staples in my kitchen and I put together this quick and easy week-night dish. It is not only yummy-licious but also a healthy complete meal with protein, carbohydrates and vegetables (something green ;)).

The interplay of the different textures from the crispy roasted potatoes and the soft fresh squid was so delightful in every mouthful. You have to try this. I guarantee happy faces! Serve this as a one dish meal or an appetizer or just a healthy quick snack...

Preparation Time: 20 mins
Cooking Time: 30-40 mins

Yield: Serves about 4 to 6 

Ingredients (for salad):
1.       1.5 lb potatoes, cut into 1-inch cubes
2.       1 teaspoon chilli powder
3.       1 teaspoon ground black pepper
4.       1 teaspoon salt
5.       2 tablespoons grapeseed oil
6.       10 oz fresh squid, sliced into 1-inch strips
7.       1 lb broccolette, cut into about 1-inch florets and stems
8.       Salt and pepper to taste

Ingredients (for dressing):
1.       3 tablespoons lemon juice
2.       5 tablespoons extra virgin olive oil
3.       1 teaspoon mustard
4.       Salt and pepper to taste

1.   Preheat oven to 425F.
2.    Combine chilli powder, ground black pepper, salt and 1 tablespoon grapeseed oil in a mixing bowl and pour over potatoes and toss well to combine. Lay potatoes on a baking sheet lined with parchment paper and roast in oven for 30 minutes.
3.    On another baking sheet, lay broccolette and season with a little salt and pepper and roast in the same oven for about 20 minutes.
4.    While potatoes and broccolette are roasting, cut squid and dry completely with paper towels.
5.    Heat up a sauté pan or grill pan with the rest of the grapeseed oil and grill squid for about 1-2 minutes. Do not overcook the squid because it will become rubbery. Once the squid turns opaque, it is cooked and ready. Remove from the pan as they become opaque and set aside.
6.    Next, make the dressing. Combine all ingredients for dressing in a bowl and whisk well to combine and form a temporary emulsion.
7.    Once the potatoes and broccolette are ready, remove from baking sheet into a large mixing bowl with the squid. Pour dressing over and toss well to combine.
8.    Serve warm or at room temperature. 

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