Black skorthalia with seared squid and blackened baby leeks

Black skorthalia with seared squid and blackened baby leeks

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  • 2
  • Easy
  • Pescatarian
  • 20 minutes
  • 30 minutes
  • Delheim Chardonnay Sur Lie 2006

Ingredients

  • 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

Cooking Instructions

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.

 

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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