Greek style squid with chrorizo grilled roast pepper & spinnach
This is a cheeky dish which takes no time to prepare and teleports you to that beachside Taverna. Squid tastes so good and is such good value. The simple marinade makes it even more succulent after it’s chargrilled. The spinach and peppers blend in with all the other flavours brought together by the acidity of the lemon juice. The chorizo is optional but as I had some in the fridge I couldn’t miss out on a bit of surf & turf – the chief components complimenting each other perfectly.
Servings: person
Ingredients
- 250 grams Squid cleaned & quartered (£2.00)
- 2 whole Spring onions sliced (£0.14)
- 25 grams Spinnach 2 x handful (£0.04)
- 2 cloves garlic peeled & minced (£0.06)
- .5 grams chilli powder .5 teaspoon (£0.01)
- 10 grams Fresh parsley chopped (£0.20)
- 1 whole Lemon juice of (£0.30)
- 75 grams chorizo sliced (£0.68)
- 13 ml olive oil tablespoon (£0.07)
- .5 whole Red Pepper quartered (£0.20)
- .5 grams Salt .5 teaspoon (£0.00)
- 1 grams pepper teaspoon
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10 minutes
Cook Time: 5 minutes
- Marinade the squid in the olive oil, lemon juice, salt & pepper, chilli powder, parsley and garlic for 30 minutes.
- On a griddle, char grill the peppers and chorizo before mixing with the spinach and spring onions in a bowl and dress with a splash of olive oil. Griddle the squid then add to the other ingredients. Toss it all together and serve with a wedge of lemon.
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