Black Hide Steakhouse by Gambaro head chef Lukas McEwan shares his recipe for seafood lovers.

Serves 4.

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Ingredients:

  • 600g squid tube
  • 150g plain flour
  • 100g rocket
  • 50g shaved parmesan
  • 1 lemon
  • Salt and pepper
  • Extra virgin olive oil

For the romesco

  • 1 red capsicum
  • 3 medium-sized tomatoes
  • 1 red chilli
  • 4 cloves of garlic
  • 60g hazelnuts
  • 60g blanched almonds
  • 150g bread (crust off)
  • 100ml olive oil
  • Sherry vinegar to taste

Method:

First make the sauce:

  1. Take the capsicum, tomato, chilli and garlic (in the skin), oil and place on a baking tray into a hot oven until skins have blistered.
  2. Remove capsicums, place in a bowl and wrap with glad wrap. Allow to steam and soften.
  3. Once cool, skin and deseed all vegetables, including garlic.
  4. Place hazelnuts on a tray and toast for a few minutes until skins have darkened. Place in a clean tea towel and rub together to remove skins.
  5. Shallow-fry almonds and bread until golden. Put all ingredients into the blender then add olive oil to emulsify. This should be quite thick.
  6. Season and let down with sherry vinegar to taste.

For the squid:

  1. Make an incision down one side to open the tube out flat. Score the squid diagonally then cut into squares.
  2. In a wok or deep fryer, heat oil to around 180 degrees Celsius.
  3. Flour and season the squid, fry until golden.
  4. Make a salad with the rocket, parmesan, lemon and olive oil and serve with squid and romesco.