Squid Attack! Last week after catching up over brunch with some friends at Cupping Room in Wan Chai (one of the more casual and decent brunch places in HK with coffee on par with Sydney standards) I walked pass the wet markets and saw some fresh squid eyeing me back. Picked two of these up and subjected them to the grill.
These slimy creatures are capable of providing the body with 90% of copper, a trace mineral which plays a role in the absorption, storage and metabolism of iron and the formation of red blood cells (nb: copper deficiency may show in the form of anemia). What’s more, squid is good for those of us who are stressed out as it is rich in magnesium, which is able to relax nerves and muscles. Squid is also a good source of protein, helping us maintain healthy hair, skin, muscles, and nails.
Squid is a sustainable seafood that is easy to cook in seconds. Here is a simple recipe that I adapted.
- 2 squids, cleaned
- 1 lemon, zest only
- Pinch of cumin
- Pinch of sea salt
- 1 garlic clove, diced finely
- 1 tablespoon of olive oil
- 1 diced chilli (optional)
1) Instead of slicing the squid into rings, aim for a concertina effect with the squid sliced, but still holding together. To achieve this with ease, simply push a large knife inside the ‘tube’ of the squid and and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from slicing right through.
2) Mix the olive oil, garlic, lemon zest, cumin and sea salt in a bowl and rub it all over the squid. Throw in a diced chilli if you like some heat. Marinade for 1-2 hours.
3) Heat a griddled grill pan till it gets smoking hot. Remove squid from marinade and lay them flat on the grill. Flip after 2 minutes each side to get those lovely charred marks.
4) Serve squid on a warmed plate with a sprinkling of sea salt and a wedge of lemon.