Seared Squid with Rocket Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


Rocket Sauce

  • 3 tablespoons olive oil
  • 1 garlic clove, puréed
  • 1 small red chilli
  • 50 g ( oz) rocket leaves
  • 10 basil leaves
  • 100 ml ( fl oz) vegetable nage
  • 1 teaspoon aïoli
  • 4 × 60 g (2 oz) pieces of squid
  • 2 tablespoons olive oil


To make the rocket sauce, place a saucepan over medium heat, add 1 teaspoon of the olive oil, the garlic and chilli and sweat gently. Add the rocket and allow to wilt, then add the basil. Chill this mixture over an ice bath so that it cools rapidly. When cold, place in a liquidizer, add the nage and blend. Add the remaining oil, pass the mixture through a fine stainless-steel mesh sieve and whisk in the aïoli.

Using a sharp knife, make parallel diagonal cuts into the underside of the squid, cutting evenly halfway into the flesh. Once complete, turn the squid 180 degrees and cut in the opposite direction to give a criss-cross pattern.

Gently warm the rocket sauce in a saucepan. Put a frying pan over high heat and add the olive oil. Place the squid, scored side down, in the pan and sear for about 1 minute until the squid starts to curl up. Squid should be cooked rare to retain its wonderful juices and flavours. Place some of the rocket sauce in a bowl, then place the seared squid on top and serve immediately.