RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 3 x medium fresh whole Squid (300g) cleaned and sliced
• 2 Tb Cobram Estate Extra Virgin Olive Oil
• 2 tsp lemon zest
• Sea salt and pepper to season
• ¼ bunch flat leaf parsley to serve

SPICY ROMESCO SAUCE:

• 300g can Ardmona Crushed Tomatoes
• ½ cup whole roast almonds
• 1 small clove garlic, peeled
• 3 Tb cobram olive oil
• 2 Tb lemon juice
• 1 teaspoon KEEN’s chilli powder
• 2 teaspoons honey

METHOD :

• To make the romesco sauce, place all the ingredients into a small food processor, season with sea salt and blend until combined and thick. Set aside to infuse.
• Heat a grill plate or BBQ to a high heat.
• Place the squid, olive oil, lemon zest, sea salt and pepper into a large bowl and toss to coat.
• Cook the squid and prawns for 1-2 minutes, in batches on the grill plate, or until just cooked through. The squid will continue to cook once removed from the heat, so be careful not to overcook.
• Spread the spicy romesco sauce on the bottom of a platter. Scatter the squid over the top of the sauce. Garnish with parsley and extra lemon wedges.