Grilled Squid with Yellow Fava Bean Puree
THE STORY
This recipe brings me memories of summers in Greece, eating in beachside tavernas. Both the squid and fava are very easy to cook. I usually make this dish as a starter, but you can certainly increase the quantities and have it as a main course.
THE RECIPE
Grilled Squid and Yellow Fava Beans Puree
Ingredients
- 50 g yellow fava beans
- 100 ml chicken stock
- 1/4 onion (roughly chopped)
- 50 ml water
- 30 ml extra virgin olive oil
- smoked sea salt
For the grilled squid
- 1 small squid
Method
For the yellow fava beans puree
- Heat a small pot over medium heat and add 1 tbsp of olive oil.
- Add the onion, a pinch of salt and cook until soft.
- Add the yellow fava beans, the chicken stock and water.
- Lower the heat to a simmer and cover.
- Cook, stirring occasionally, until you can bite through the fava beans. Mine took about 30 minutes.
- Once the fava beans are ready, add everything into a food processor or blender.
- Start the food processor and gradually add the extra virgin olive oil until the puree is shiny and smooth.
- Season with smoked sea salt to your liking.
For the grilled squid/calamari
- Score the inside of the squid and season it on both sides.
- Hit a non-stick pan over medium-high heat.
- Add 1 tsp of olive oil.
- Add the squid from the scored side and immediately put a turner on top of it and hold it there.
- Although the squid is flat at this stage, the heat will make it fold and take a tube-like shape. We use the turner to help it get some colour across the entire surface before it folds.
- Wait about 2 mins for it to get some colour before removing the turner. Once you remove the turner, you'll see the squid roll.
- TIP: Squid cooks very quickly, so this should take about 3-4 minutes. Be careful not to overcook it, as it will become tough and chewy.