Charred squid with cannellini bean mash, rocket and chilli

For a stylish seafood dish try Frank Bordoni's griddled squid, served with a slightly piquant cannelloni bean mash
By Frank Bordoni
Charred squid with cannellini bean mash, rocket and chilli
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes plus overnight soaking
  • Effort: easy

Ingredients

Main

  • 225 g cannellini beans, soaked overnight
  • 8 medium squid, cleaned
  • 1 pinches black pepper
  • 1 splashes extra virgin olive oil
  • 3 cloves garlic, finely sliced
  • 1 medium onion, finely sliced
  • 1 pinches dried chillies
  • 1 bunches basil, shredded
  • 4 handfuls rocket

Method

1. Drain the soaked beans and place in a large pan of cold water. Bring to the boil and cook briskly until tender; drain.2. Score the squid lightly in a criss-cross pattern. Meanwhile, heat a griddle pan until very hot. 3. Season the squid lightly with salt and freshly ground pepper and add to the griddle pan. Cook for 1 minute on each side until charred on both sides. 4. Remove the squid from the heat and set aside. Reserve 75ml of the cooking juices. 5. In a frying pan pan, heat the olive oil and add the garlic, onion and chilli. Add the drained beans and reserved juices, mix together and simmer for roughly 8 minutes till the liquid has evaporated. 6. Mash with a fork. Season to taste with salt and freshly ground pepper and finally add the basil. 7. To serve, place a mound of the bean mash in the centre of each plate and top with a handful of rocket and charred squid. Serve immediately.

Rate This Recipe

1
2
3
4
5