Seared squid

From The River Cottage Fish Book

Cookbook

Author(s): Hugh Fearnley-Whittingstall, Nick Fisher

Page 204

Course: Appetizers

grilling seafood squid

Reviews

1 reviews, average rating 4.0 / 5

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wester

14 years ago

★ ★ ★ ★ ★ 4/5

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This was lovely. I used a squid that was slightly bigger than recommended and so it was a bit tough - but they warned me about that, The flavor was very good and the cleaning and butterflying instructions were clear. I used sumac, but I'm sure the paprika version is lovely too. I wouldn't use smoked paprika though, together with the searing it might get a bit too smoky.

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