Ingredients

• Ingredients for Pan fried squid with chilli and mint dressing include: (Serves 1 entrée)
• 1 whole squid, cleaned (about 100g)
• 1 tsp fennel seeds
• Grated rind and juices of 2 lemons, plus extra lemon to serve
• 1 red chilli, seeds removed, thinly sliced on the diagonal
• Handful of fresh mint, finely chopped, plus an extra sprig to serve
• Handful of fresh coriander, to serve
• Extra virgin olive oil (about 50mL)

Method

1. Heat a Pan to high (can also use a chargrill or barbecue).
2. On a chopping board, turn the squid upside down so the wings are flat. Cut of tentacles (and wings if desired).
3. Push in a large knife and leave it inside, flat on its side. Using another sharp knife, slice the squid as if making rings (the knife inside the squid will prevent you from cutting right through.
4. Turn the squid and repeat the process on the other side with the knife still inside (this will form a concertina effect, with the squid still held together).
5. Using a mortar and pestle bash the fennel seeds to a light powder. Sprinkle over squid making sure it goes into the cuts.
6. Place squid on the hottest part of the pan and turn every 30 seconds, until they firm up and turn white inside (this should take a few minutes).
7. Whisk lemon juice with oil (for every tablespoon of lemon juice add 3 of oil). Stir rind, chilli and mint. Drizzle over squid and serve with extra lemon, mint and coriander.

Serving Size

This entrée serves 1 person. The size of the squid can vary but it should be about 100grams.

Cost of Ingredients

The costs of the ingredients include: