Grilled Squid with Cannellini, Rocket and Lemon

Make grilled squid with cannellini, rocket and lemon, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
220 g Squid, cleaned, tubes left whole and scored (Weighed raw.)
120 g Cannellini beans, tinned and drained (Drained weight.)
100 g Cherry tomatoes
40 g Rocket
2 tsp (8 g) Olive oil
2 cloves, about 6 g Garlic
One, sliced Fresh red chilli
Half a lemon Lemon juice
Of the same lemon Lemon zest
A handful Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Get a griddle pan smoking hot. Score the squid tubes in a diamond pattern on the inside, dry them and rub with a little of the oil and salt.
2. Griddle the squid for ninety seconds a side, pressing it flat with a spatula so it chars rather than curls. Take it off the heat and slice it into strips.
3. In a second pan, warm the rest of the oil with the garlic and chilli for a minute, add the tomatoes for three minutes until they soften, then the beans until hot.
4. Put the rocket in a bowl, tip the hot beans over so it wilts, then the squid, the lemon juice and zest and the parsley.

Contains molluscs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/grilled-squid-cannellini-rocket

AI-generated images illustrating the recipe.

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