Squid with chickpeas, lemon and oregano

This delicious fried squid recipe is served with chickpeas, lemon and oregano, inspired by the city of Dubrovnik. As chef Russell Brown notes: 'Coastal regions of Croatia are more heavily influenced by the Mediterranean, and seafood forms a major part of the cuisine. Lemon, garlic and olive oil sit well with most types of seafood and that was the main influence behind this dish. The squid has a delicate flavour, the chickpeas provide a contrasting texture and the whole is given freshness with plenty of oregano.'

First published in 2017
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Ingredients

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Imperial

Fried squid

  • 4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three
  • 200ml of buttermilk, mixed with 50ml milk
  • 50g of plain flour
  • 50g of semolina
  • lemon juice
  • oil, for deep-frying
  • flaky sea salt
  • black pepper

Chickpeas

Method

1
To begin, add the squid to the buttermilk mixture, seal in a bag or container and leave to marinate overnight, ideally for 24 hours
  • 4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three
  • 200ml of buttermilk, mixed with 50ml milk
2
Next, make the chickpea mixture. Sweat the onion and garlic in the olive oil until tender
3
Add the wine, reduce to a syrup then add the stock and reduce by two thirds. Add the chickpeas and warm through. Season with salt, pepper, lemon zest and juice. Stir in the olive oil and set aside
  • 75ml of white wine
  • 200ml of vegetable stock, or chicken stock
  • black pepper
  • flaky sea salt
  • 1 lemon, juiced and zested
  • 50ml of extra virgin olive oil, good quality
4
Drain the buttermilk from the squid and combine the flour and semolina in a bowl, seasoning heavily. Toss the squid pieces in the flour mixture to coat evenly
5
Shake off the excess flour. Using a non-stick pan, shallow-fry the squid very quickly in smoking hot oil, cooking in batches to avoid overcrowding the pan. Drain on kitchen paper and season with lemon juice and sea salt
6
Finish the chickpea mixture by stirring through the oregano. Check the seasoning, spoon onto plates and top with the squid pieces and tentacles
  • 1 tbsp of oregano, chopped
First published in 2017
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Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.

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