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Squid with zucchini, almonds and lemon
Squid with zucchini, almonds and lemon
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Zesty lemon zucchini enhances crispy flash-fried squid for a delightful Italian-inspired meal.
Ingredients:
  • 1kg small squid (tentacles attached), cleaned
  • 4 zucchinis
  • 60ml olive oil
  • Zest of 1/2 lemon
  • 21.00 gm lemon juice
  • 28.60 gm honey
  • 40.00 ml flaked almonds, toasted
  • Lemon wedges, to serve
Instructions:
  • Prepare the squid by separating the tubes from the tentacles. Score the inside of the squid tubes in a diamond pattern and slice them into strips. Remove and discard the beaks from the tentacles, then set them aside.
  • Peel zucchini into elegant ribbons using a vegetable peeler. Quickly blanch in boiling water for 1 minute, then drain and set aside.
  • In a hot non-stick pan, sizzle 1 tablespoon of oil. Sear squid tubes and tentacles, flipping occasionally, for about 1 minute until tender and the tubes curl up nicely.
  • Combine the remaining olive oil, lemon juice, and honey in a bowl. Season with your choice of seasonings.
  • Arrange the zucchini and squid on 4 plates, then generously drizzle with dressing. Top with almonds and lemon zest, and serve with lemon wedges on the side.

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