Garlicky Grilled Squid with Marinated Peppers

If you needed an excuse for a gourmet night in, then this is it. The prospect of preparing and cooking squid might feel intimidating, but its actually very quick and easy. 45–60 seconds per side quick. Thanks to Bon Appétit for this recipe, which is refreshing and let's the squid speak for itself (and oh my word it does). This Polpo is on holiday and absolutely loving it.

Serving Suggestion: as a stand-alone salad perhaps with some buttery jersey royals.

Difficulty Level: 3

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Ingredients:

Serves 4

• ⅓ cup coarsely chopped blanched hazelnuts or almonds

• 2 Tbsp. plus ½ cup extra-virgin olive oil, divided

• Salt

• 4 large red bell peppers

• 2 Tbsp. sherry vinegar or red wine vinegar

• 1 tsp. hot smoked Spanish paprika

• 3 garlic cloves, divided

• 1½ lb. cleaned squid, bodies and tentacles separated

• ½ small red onion, very thinly sliced

• 1 cup mint leaves, torn if large

• ½ lemon

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Method:

1. Preheat oven to 170C/ 250F/ Gas mark 4. Roast hazelnuts on a baking tray, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.

2. Prepare a grill for high heat (bbq works very well, or regular oven grill will be fine). Place bell peppers directly onto (or under if an oven) the grill, turning occasionally, until charred all over and flesh is very soft, 8–10 minutes.

3. Transfer bell peppers to a medium bowl and cover tightly with plastic cling film. Let sit 10–20 minutes. Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and ¼ cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.

4. Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining ¼ cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid until marks appear on bodies and tentacles begin to crisp around the edges, 45–60 seconds per side. Transfer to a clean large bowl and season with salt.

5. Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.

6. Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

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