Everyday easy PERSIAN
CHARGRILLED SAFFRON SQUID WITH CHILLI & CHARRED LEMONS
Chargrilled squid always reminds me of summer holidays in the Mediterranean. Every time I cook it, I wonder why I don’t make it more often, as there is nothing fiddly involved. The crispy garlic, charred chilli and the juice from the lemons in this recipe turn this dish into something truly spectacular and packed full of flavour.
SERVES 4
Vegetable oil, for frying
4 garlic cloves, thinly sliced
8 frozen squid tubes (about 400g total weight), defrosted
2 pinches of saffron threads
2 lemons, halved
2 long red chillies
50g rocket leaves Olive oil, for drizzling
Maldon sea salt flakes and black pepper
Line a plate with a double layer of kitchen paper. Pour vegetable oil into a small saucepan to a depth of
