Fried squid with tomato and pepper compôte, tomato salsa and dipping sauce
Item 1 of 1
- medium
- 2
- 60 minutes
This squid recipe from Galton Blackiston uses a medley of sweet cherry tomatoes and peppers to contrast brilliantly with the squid. The dipping sauce, infused with sesame oil and soy sauce, is perfect with the crispy calamari, but can also work with other seafood dishes.
First published in 2015
Ingredients
Metric
Imperial
Squid
- 3 squid, cleaned
- 2 tbsp of olive oil
- salt
- black pepper
Tomato and pepper compote
- 3 tbsp of olive oil
- 1 red onion, finely chopped
- 1 tsp coriander seeds
- 1 garlic clove, peeled and grated
- 1 pinch of dried chilli flakes
- 1 red pepper, finely chopped
- 1 tbsp of balsamic vinegar
- 300g of cherry tomatoes, halved
- 1 handful of fresh mint, chopped
- 1 lemon, juiced
Tomato salsa
- 2 tbsp of olive oil
- 100g of cherry tomatoes, chopped
- 1/2 red onion, finely chopped
- 1/2 red pepper, finely chopped
- 1 handful of fresh mint, chopped
- 1 lemon, juiced
- 1 pinch of dried chilli flakes
- salt
- black pepper
Dipping sauce
- 2 tsp clear honey
- 3 tbsp of soy sauce
- 1 tbsp of rice wine vinegar
- 1 pinch of dried chilli flakes
- 2 tsp sesame oil
- 1 garlic clove, peeled and grated
- 1/2 lemon, juiced
- 2 tbsp of sesame seeds, toasted
SAVE RECIPE
Method
1
Begin by preparing the squid; cut off the tentacles, slice open the cavity and score the inside of the squid with the tip of a sharp knife to make a diamond pattern. If you can't find already cleaned squid, see the video below for instructions on how to clean a squid
- 3 squid
2
Rub olive oil on the squid and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the squid and griddle for 30 seconds to 1 minute on each side. Remove from the heat and keep warm
- 3 tbsp of olive oil
- salt
- black pepper
3
For the tomato and pepper compôte, heat one tablespoon of the olive oil, add half the red onion and the coriander seeds and cook over a gentle heat for 3-4 minutes, or until softened but not browned
- 3 tbsp of olive oil
- 1/2 red onion
- 1 tsp coriander seeds
4
Add the garlic and chilli flakes and cook for one minute. Add the red pepper and sauté for 1-2 minutes. Add the balsamic vinegar and lemon juice and stir well. Remove from the heat, add the rest of the onion, the halved cherry tomatoes and the rest of the olive oil. Leave to cool slightly and then stir in the mint
- 1 garlic clove
- 1 pinch of dried chilli flakes
- 1 red pepper
- 1 tbsp of balsamic vinegar
- 1/2 red onion
- 300g of cherry tomatoes
- 1 lemon
5
For the salsa, place the olive oil, chopped tomatoes, onion, pepper, mint, lemon juice and chilli flakes into a small bowl, season well with salt and freshly ground black pepper and leave to macerate
- 2 tbsp of olive oil
- 100g of cherry tomatoes
- 1/2 red onion
- 1/2 red pepper
- 1 handful of fresh mint
- 1 lemon
- 1 pinch of dried chilli flakes
- salt
- black pepper
6
For the dipping sauce, place the honey, soy sauce, rice wine vinegar, sesame oil and lemon juice into a small bowl and whisk together until well combined. Add the chilli flakes, grated garlic clove and sesame seeds and mix well
- 2 tsp clear honey
- 3 tbsp of soy sauce
- 1 tbsp of rice wine vinegar
- 1 pinch of dried chilli flakes
- 2 tsp sesame oil
- 1 garlic clove
- 1/2 lemon
- 2 tbsp of sesame seeds
7
To plate, cover the base of the plate with the compôte, pile the squid on top and spoon some of the salsa over the squid. Serve the dipping sauce on the side
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025