Squid with Capers and Harissa

Name: Squid with Capers and Harissa
Yield: Serves 2
Ingredients: 1 teaspoon harissa paste; 2 tablespoons baby capers, drained; black pepper; 2 good tablespoons olive oil; 1 lemon, cut into wedges; 2 lemon; 1 handful of parsley leaves, finely chopped; 1 large garlic clove, peeled and minced; 2 medium-sized squid; good olive oil; large-flaked sea salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

I am fascinated by these alien creatures, moving like ghosts in the black water of night, occasionally obliged to rocket away from stuffed and lazy sharks. Choose medium-sized squid, the body similar in size to an ice-cream cone, not big ones, as they can be a bit leathery.

Ingredients

2 medium-sized squid
good olive oil
large-flaked sea salt
1 lemon, cut into wedges

Fish course
Pescatarian
Gluten-free

Method

Have the squid prepared for you. Keep the tentacles and the fins, and have the body opened out fully, having been sliced open down its natural groove.

Lay the squid body flat on the board, outside down (the outside is slightly more firm.) Holding the knife at an angle, slash the squid from one thick end corner diagonally to the pointed end; don’t cut through it. The lines should be 1cm