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Fish and Seafood

Calamari ai Ferri con Peperoncini

One of Europe's best known Italian restaurants is in London. The River cafe is the culinary home of Ruth Rodgers and Rose Grey.

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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.

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