Grilled Squid with Romesco Sauce

grilled Squid with spicy tom romesco sauce recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 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


  • 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


  • 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.

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