Calamari ai Ferri con Peperoncini

Their once radical idea of using fresh, seasonal ingredients has kept their business running successfully for over 20 years. A real favorite among the guests are Ruth´s grilled squid with chillies.

Grilled Squid with Chillies

Ingredients: (serves 6)
6 medium squid, no bigger than your hand.

Sauce:
12 large fresh chillies, seeded and very finely chopped
extra virgin olive oil
sea salt and freshly ground black pepper

Oil and lemon dressing:
6 tablespoons extra virgin olive oil
2 tablespoons of lemon juice
sea salt and freshly ground black pepper to taste

Presentation:
8 tablespoons oil and lemon dressing
225g rocket leaves
3 lemons

Preparation:
Clean the squid by slicing open the cone to make a flat piece. Scrape out the rest of the membrane, keeping the tentacles in their bunches, but removing the eyes and mouth.

Using a serrated knife, score the inner side of the flattened squid body parallel lines 1cm apart in a diamond pattern without cutting through.

Sauce:
Put the chopped chilli in a bowl and cover with about 2.5cm oil. Season with salt and pepper.

Place the squid, including tentacles, scored side down on a very hot grill, season with salt and pepper and grill for 1 - 2 minutes. Turn the squid pieces over; they will immediately curl up, by which time they will be cooked.

Toss the rocket in oil and lemon dressing. Arrange a squid body and tentacles on each plate with some of the rocket. Place a little of the chilli on the squid and serve with lemon quarters.