Or… Squid with Green Sauce
Squid with green sauce vs Calamari with Salsa Verde? Sadly there is something about the English language that doesn’t quite match the heat of Italian on the sexy labelling of food barometer…
I’m trying to get more adventurous with my eats at the moment. It’s been all too easy when busy/lacking inspiration to fall on my stewed or plain roasted meat & veg favourites, and I’ve started to notice that I don’t eat nearly enough fish or seafood. Luckily it seems all that was required to spark my inspiration was a long overdue trip to a supermarket that stocks more than a can of tuna or a packaged fillet of salmon. Browsing the delights of the fish counter I decided to opt for some squid. I have always loved my seafood (spaghetti ai frutta di mare used to be my favourite dish) and there isn’t nearly enough of it on the blog. Rotating your sources of food on a regular basis is important to avoid building up intolerances to certain foods as well as adding some variety to life!
With my new found love of anchovies at the forefront of my mind, I remembered my 2013 resolution to have a go at making up Salsa Verde. Salsa Verde is a herby & fragrant green sauce, with only a barely noticeable tang of anchovy. As well as adding fantastic taste to any grilled meat, seafood or fish it it doubles up as a fantastic way to pack more health beneficial herbs into your diet.
I’m following a Low-FODMAP diet at the moment so I have omitted the garlic from the sauce – you may like to include it for extra tang. Also feel free to add more or less olive oil to the sauce depending on how ‘drippy’ you’d like it.
Ingredients – For the Salsa Verde (makes enough for a few meals and will keep in the fridge for a few days):
- Large handful chives, flat parsley, fresh basil (approx 20g of each)
- 50g tin of anchovies, drained (approx 10 anchovies)
- Juice of a lemon
- 2 Tablespoons of capers
- (2 cloves of garlic – optional)
- 90mls oil (I used 65mls Extra-virgin oil + 25mls avocado oil)
- sea salt
- black pepper
Method: Place all the ingredients (bar the oil) into a food mixer and blend till a paste forms, you may need to scrape down the sides. Gradually pour the oil into the mixer till fully combined. Taste and season – as the anchovies and capers are already salty you may not need much extra salt.
Ingredients – For the final dish (Serves 2):
- 4 small yellow carrots, cut into ‘chips’
- 3 small orange carrots, cut into ‘chips’
- 1 large courgette, sliced into rounds
- 2 whole squid, thoroughly cleaned, de-boned, and sliced into rings
- 2 Tablespoons of Salsa Verde
- Extra parsley to serve
- Drizzle the carrot chips with tsp oil (I used macadamia), and salt, and roast in the oven for 30-35 mins at 180 degrees Celsius (fan)
- Meanwhile, heat up a griddle pan with tsp of oil (I used ghee) and fry the courgettes on both sides till cooked. You could roast them but I like the pretty grill lines. Once done remove the courgettes and add a little more ghee to the pan if necessary (or clarified butter – both work well for cooking seafood). Add the squid and cook for 2 minutes on each side until charred.
- Combine the squid & courgettes with 2 Tablespoons of Salsa Verde and set aside till the carrots are done. Then pile on top of the roasted carrots. Add a few extra bits of parsley to finish it off.
You could separate any part of this dish, and serve up with other sides/mains, and I promise it would be equally delicious. The squid & courgettes alone would be a great tapas-style dish. Works hot or cold.
I’ve got leftovers in my lunch box tomorrow. Beats a soggy sandwich any day!1