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  • The Australian Women's Weekly

    Maggie’s Easter feast

    Mar 25, 2020 6 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR • STYLING by MICHELE CRANSTON

    Warm squid, leek and caper salad

    SERVES 8 PREP AND COOK TIME 40 MINUTES

    1kg whole small fresh squid
    2 bunches (24) pencil leeks, trimmed
    1 cup (250ml) extra virgin olive oil
    1 lemon
    ¼ cup (60ml) verjuice
    2 fresh bay leaves
    2 tablespoons marjoram leaves
    2 tablespoons capers, rinsed
    1 cup (150g) plain flour, for dusting
    ½ cup flat leaf parsley leaves

    1 To clean the squid, pull the head and tentacles from the body, carefully ensuring not to break the ink sac. Cut just below the eyes and then discard the eyes and intestines. Cut the tentacles into 3 even pieces and set aside. Lightly rinse and pat dry. Keep the skin and wings on and cut into 5mm thick rings then set aside with the tentacles. You will have approx. 500gms of squid.

    Brush leeks with some of the olive oil and season with salt and pepper. Heat a char grill or griddle pan

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