This is a quick and easy stir-fry recipe for seafood. This is the type of meal I usually prepare during the work week when I get home and I am too tired to cook a more complicated meal.
- 500 g squid, cleaned, from sustainable sources
- 1 lime
- 4 plum tomatoes
- 1 onion
- 6 cloves of garlic
- olive oil
- 100 g tamarind pulp or 80g tamarind paste
- 6 dried chipotle chillies
PINEAPPLE & CHILLI SALSA
- 120 g chopped fresh pineapple
- ½ a bunch of fresh mint
- ½ a lime
- Preheat the oven to 200ºC/gas 6.
- Halve the tomatoes and peel and halve the onion, then place in a roasting tray with the unpeeled garlic cloves. Season, drizzle with 1 tablespoon of oil and roast for 30 minutes, or until soft. Transfer to a plate and allow to cool. Peel the garlic.
- Place the tamarind pulp in a small bowl, cover with boiling water and soak for 15 minutes (if using paste, omit this step).
- Place the chillies in a bowl. Cover with boiling water and soak for 15 minutes. Drain, reserving the liquid.
- Place the chillies, garlic, half the roasted onion, the tomatoes, 3 tablespoons of oil, 1 tablespoon of sea salt and some freshly ground black pepper in a food processor and blend to a thick paste.
- Add the tamarind pulp and liquid (or the paste), then 6 tablespoons of the chilli liquid and blend briefly again to combine. Transfer the mixture to a large non-reactive bowl.
- Slice, then place the squid in the marinade, cover with clingfilm and marinate for 3 to 4 hours in the fridge.
Preheat a barbecue or cast-iron griddle pan to a medium heat.
- Remove the squid from the fridge, shake off excess marinade and cook, turning, for 10 to 15 minutes, or until tender and beginning to blacken.
- For the salsa, cook the pineapple on a barbecue or cast-iron griddle pan on medium heat, turning occasionally, for 5 to 7 minutes or until tender and blackening.
- Transfer to a food processor, pick, finely chop and add the mint, along with the remaining roasted onion and blitz to a chunky paste. Stir through the lime juice.
- Divide the squid among serving plates and serve with the pineapple salsa and a squeeze of fresh lime.