Created by: Great Australian Seafood
Prep time: 10 minutes
Cook time: 15 minutes
Fire up the barbie because it’s time to make the easiest squid going round – all topped off with salsa verde and a squeeze of fresh lime.
- 4 large Australian Squid, cleaned
- 1kg baby potatoes, scrubbed
- 50g butter, cubed
- olive oil for brushing
- fresh lime to serve
- 1 teaspoon chilli flakes
- 2 tablespoons sea salt
- 2 cups parsley leaves
- 2 cups basil leaves
- 2 cups mint leaves + extra leaves to serve
- 2 tablespoons finely grated lemon zest
- 1 tablespoon baby capers
- 1 cup olive oil
- ¼ cup red wine vinegar
- sea salt and freshly cracked black pepper
For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops.
Drop the potatoes into a large pot of salted boiling water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde.
Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with sea salt. Grill the squid and tentacles for 3 minutes each side.
To finish slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and sea salt. Serve with fresh lime, mint and the baby potato salad. Easy As.