Braai Squid
with Chimichurri
SERVES 4
INGREDIENTS
Squid needs only a few minutes over hot coals to develop delicious smoky, charred edges. A bright, herby chimichurri cuts through the richness and makes this a fresh addition to the braai.
For the calamari
700 g Breco Squid Tubes or Breco Squid Steaks
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt and freshly ground black pepper
1 lemon
For the chimichurri
½ cup fresh parsley, finely chopped
¼ cup fresh coriander, finely chopped
1 small red chilli, finely chopped
1 garlic clove, finely chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
Salt and pepper
METHOD
1
Combine all the chimichurri ingredients and season to taste. Set aside for at least 15 minutes to allow the flavours to develop.
2
Pat the squid thoroughly dry with paper towel and score the tubes or steaks diagonally in both directions, about 5mm apart, without cutting through, to create a diamond pattern.
3
Toss with olive oil, smoked paprika and cumin and season with salt and pepper.
4
Heat the braai to high heat.
5
Place the squid directly onto the grid and braai for 1–2 minutes per side until lightly charred. Work in batches if necessary to avoid overcrowding. Do not overcook!
6
Remove from the heat and squeeze over fresh lemon juice.
7
Spoon the chimichurri over the squid and serve immediately.
Tip: The secret to tender squid is very quick cooking over high heat. Don't leave it sitting over the coals.
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Ingredients
Squid needs only a few minutes over hot coals to develop delicious smoky, charred edges. A bright, herby chimichurri cuts through the richness and makes this a fresh addition to the braai.
For the calamari
700 g Breco Squid Tubes or Breco Squid Steaks
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt and freshly ground black pepper
1 lemon
For the chimichurri
½ cup fresh parsley, finely chopped
¼ cup fresh coriander, finely chopped
1 small red chilli, finely chopped
1 garlic clove, finely chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
Salt and pepper
Ingredients
Squid needs only a few minutes over hot coals to develop delicious smoky, charred edges. A bright, herby chimichurri cuts through the richness and makes this a fresh addition to the braai.
For the calamari
700 g Breco Squid Tubes or Breco Squid Steaks
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt and freshly ground black pepper
1 lemon
For the chimichurri
½ cup fresh parsley, finely chopped
¼ cup fresh coriander, finely chopped
1 small red chilli, finely chopped
1 garlic clove, finely chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
Salt and pepper