Grilled Squid Steaks Al Limone e Olive
with Radicchio Salad & Homemade Tapenade
Cooking time
30 minutes
Servings
2/4
Calories
790 /serving
Our approach to cooking squid: hot and fast, for the ultimate in tenderness. Immersed in a punchy marinade before grilling, they’re mounted over zesty pearl couscous and finished with a tapenade (olives, lemon and parsley). The colourful bitterness of radicchio makes the salad a stunner.
We will send you:
- 2 Ocean Wise wild-caught squid steaks
- 100g French radishes
- 1 Lemon
- 1 Head of curly leaf lettuce
- 1 Radicchio
- 14g Parsley
- 40g Olives
- 165g Multicoloured pearl couscous
- 7g Honey
- 30g Olive miscela
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Squid (calamari) • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
BBQ
Total Fat
36 g
Saturated Fat
4 g
Sodium
1600 mg
Total Carb
83 g
Sugars
9 g
Protein
38 g
Fibre
8 g
Preparation
Boil the couscous
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
- Meanwhile, heat the BBQ on high, making sure to oil the grill first.
- Zest and juice the lemon.
- Roughly chop the olives and lettuce.
- Halve the radicchio lengthwise; thinly slice crosswise.
- Thinly slice the radishes.
- Roughly chop the parsley leaves and stems.
Marinate the squid steaks
- In a large bowl, combine ½ the lemon juice, ½ the olive miscela, ½ the lemon zest, ⅓ of the parsley, a drizzle of oil and S&P.
- Pat the squid steaks dry; season with ½ the spices.
- Add to the bowl of marinade.
Make the olive tapenade
- In a medium bowl, combine the olives, honey, remaining olive miscela, lemon juice, parsley and spices, 3 tbsp oil (double for 4 portions) and S&P.
Grill the squid steaks
- Remove the squid steaks* from the marinade, shaking off any excess.
- Add to the BBQ and grill, 2 to 3 min. per side, until cooked through.
Finish & serve
- In a second large bowl, make the salad by combining the lettuce, radicchio, radishes and ½ the olive tapenade.
- To the pot of couscous, add the remaining lemon zest; stir well.
- Divide the couscous between your plates.
- Top with the squid steaks and salad.
- Spoon the remaining olive tapenade over the squid steaks. Bon appétit!
