Griddled Squid with Broad Bean Relish

Name: Griddled Squid with Broad Bean Relish
Cuisine: British
Ingredients: 1 tbsp chopped coriander leaves; 80-100 g podded broad beans; salt and freshly ground black pepper; 6 firm tomatoes, skinned and finely chopped; salt and freshly ground black pepper; 1 tsp cumin seeds; 1 medium red chilli, deseeded and finely chopped; 1 small onion, peeled and finely chopped; 1 garlic clove, peeled and crushed; a little vegetable oil for brushing; 3-4 tbsp cold-pressed rapeseed oil; 500-600 g cleaned squid, including tentacles; 500-600 g cleaned squid, including tentacles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Squid lends itself to various cooking techniques apart from deep-frying, though I love it cooked that way. Spicing it up a little before cooking in a griddle pan and serving with a fresh-tasting relish is a great option.

Ingredients

500-600 g cleaned squid, including tentacles
a little vegetable oil for brushing

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

First make the broad bean relish. Heat the rapeseed oil in a saucepan and gently cook the onion and garlic with the cumin and chilli for 3-4 minutes, stirring every so often, until soft. Add the tomatoes, season with salt and pepper and simmer gently for about 10-12 minutes until they have softened.

Meanwhile, cook the broad beans in boiling salted water for 2-3 minutes, then drain and