Name: Grilled Squid with Chilli-Pickled Potatoes and Shallots
Yield: Serves 4
Ingredients: 150 ml (¼ pint) white wine vinegar; 3 tablespoons caster sugar; 1 garlic clove, crushed; 450 g (1 lb) baby squid, cleaned, tentacles reserved; 2 small shallots, sliced into rings; 1 tablespoon coarse salt; 250 g (9 oz) salad potatoes; 6 tablespoons olive oil; Salt and freshly ground black pepper; 1 tablespoon chopped coriander; ½ teaspoon dried red chilli flakes; 1 teaspoon chopped mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

250 g (9 oz) salad potatoes
1 tablespoon coarse salt

Method

Cut the unpeeled potatoes into slices 1 cm (½ in) thick and place on a tray. Sprinkle with the coarse salt and leave for 1 hour to help extract the liquid. Wash off the salt and dry the potatoes in a cloth. Bring a pan of water to the boil, add the potatoes and cook for 5 minutes, then drain well.

Put the vinegar, sugar and chilli flakes in a pan and bring slowly to the boil. Pour into