Theo‘s Peri Peri Squid from MasterChef Australia

This week we did two squid dishes from MasterChef Australia, which will become staple recipes in our house because they both quick and delicious.

https://youtu.be/Y-RB5o3djuA

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Theo's Peri Peri Squid from MasterChef Australia

Yield: 2-4

Author: Traditional, but not

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

Peri Peri Squid

• 10 long red chillies
• 4 cloves garlic
• 115ml olive oil
• 80 ml red wine vinegar
• 5 g caster sugar
• 1 x 300g whole squid
• salt, to season
• lemon wedges, to serve

Instructions

Peri Peri Squid

1. For the peri peri sauce, place chillies onto a hot hibachi, BBQ or open flame until skin is charred. Place into a bowl, cover and set aside for 10 minutes.
2. Allow to cool slightly then remove skin, stem and seeds. Place flesh into a food processor along with olive oil, vinegar, peeled garlic and sugar. Process to a smooth paste. Season with salt and set aside.
3. Clean the squid: separate the tentacles from the hood and clean. Remove and discard the beak and turn the hood of the squid inside out and scrape clean. Rinse well and set aside.
4. Season squid with salt and brush with peri peri sauce. Cook on BBQ or grill pan for 2 minutes on each side, basting with additional sauce.
5. Once cooked, brush all over with sauce and transfer to a serving plate. Serve with lemon wedges.