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Squid with tamarind recado & pineapple salsa
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Total Time:
1 hour 10 minutes
Ingredients:
  • 500 g squid, cleaned, from sustainable sources
  • 1 lime
  • 4 plum tomatoes
  • 1 onion
  • 6 cloves of garlic
  • olive oil
  • 100 g tamarind pulp or 80g tamarind paste
  • 6 dried chipotle chillies
  • 120 g chopped fresh pineapple
  • ½ a bunch of fresh mint
  • ½ a lime
Instructions:
  • - Preheat the oven to 200ºC/gas 6. Halve the tomatoes, onion, and garlic cloves, then place in a roasting tray. Season, drizzle with 1 tablespoon of oil, and roast for 30 minutes. Allow to cool, then peel the garlic. - Soak tamarind pulp in boiling water for 15 minutes. Place chillies in a bowl, cover with boiling water, and soak for 15 minutes. Drain, reserving liquid. - Blend chillies, garlic, roasted onion, tomatoes, 3 tablespoons of oil, salt, and pepper in a food processor. Add tamarind pulp, chilli liquid, and blend briefly. Transfer to a bowl. - Marinate squid in the mixture for 3 to 4 hours in the fridge. - Preheat a barbecue or griddle pan to medium heat. Cook squid for 10-15 minutes until tender and slightly charred. - Cook pineapple on the barbecue or griddle pan for 5-7 minutes until tender and charred. Blend pineapple, mint, roasted onion, and lime juice in a food processor to a chunky paste. - Serve squid with pineapple salsa and a squeeze of fresh lime. Enjoy!

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