- For the skorthalia:
- 1 large Mediterranean potato, peeled
- 1 sachet squid ink
- 2 cloves garlic, crushed
- extra virgin olive oil
- For the squid:
- 400 g squid tubes, cleaned
- 125 g rice flour
- ½ cup unsalted butter melted
- pink salt
- freshly ground black pepper
- black sesame seeds, to garnish
- For the leeks:
- 200 g baby leeks
- olive oil
To prepare the skorthalia: Boil the potato in water until soft, then place it in a food processor.
Add the squid ink, garlic and a drizzle of olive oil. Blend until smooth, then transfer to a serving bowl.
To make the squid: Heat a Teflon-coated pan until warm. Use a clean cloth to dry the squid, then lightly toss the rings in rice flour.
Add the squid, in batches with a little butter, to the warm pan and sear for 2 to 3 minutes. S
eason with pink salt and pepper, and garnish with black sesame seeds.
To make the leeks: Preheat the top grill of the oven. Place the leeks in an oven tray and drizzle with a little olive oil. Grill for 5 to 10 minutes, then serve with the squid and skorthalia.
Per serving: 4 675.9kJ, 37.8g protein, 70.1g fat, 82.2g carbs
Cook’s tip: Squid ink is available at selected Italian food shops.