Herbed Cast-Iron Squid

Name: Herbed Cast-Iron Squid
Cuisine: American
Ingredients: Flaky sea salt, such as Maldon, for garnish; Lime wedges, for serving; Cilantro sprigs, for garnish; Flaky sea salt, such as Maldon, for garnish; Olive oil; Kosher salt; ½ cup (25 g) finely chopped fresh flat-leaf parsley; ½ cup (120 ml) olive oil; 1 pound (455 g) cleaned squid; ¼ teaspoon ground cumin; 1 teaspoon finely chopped serrano chile; 2 teaspoons kosher salt; 2 teaspoons minced garlic; ¼ cup (60 ml) fresh lime juice; ⅓ cup (15 g) finely chopped fresh cilantro leaves and tender stems; ⅓ cup (15 g) finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This pan-seared squid topped with a fresh-herb dressing is my version of a simple and delicious dish served by chef B Adamo, head chef at the Hog Island Oyster Bar in Larkspur.

Ingredients

Herb Dressing

½ cup (120 ml) olive oil
½ cup (25

Americas
United States
Larkspur
Fish course
Gluten-free
Pescatarian
California

Method

To make the dressing, combine the olive oil, parsley, cilantro, lime juice, garlic, salt, chile, and cumin in a small bowl and stir lightly to blend. Set aside.

To make the squid, cut the squid tubes into ½-inch (12-mm) rings and cut the tentacles in half lengthwise. In a large cast-iron pan, add enough oil to cover the bottom of the pan, and heat over high heat until it shimmers. Worki