Fried squid with honey

In Greece, as well as Spain, squid or kalamari is a stable food.  It can be eaten as a starter, as a supper dish or as a tapas dish.  This version of fried squid uses honey in the marinade.  This gives it a slightly sweet, but well-rounded favour that fills the mouth.

Preparation Time: 20 Mins

Cooking Time: 6 Mins

Total Time: 30 Mins

Ingredients

For 6 portions

100 ml             Olive oil    

750 gms          Squid  - cleaned      

For the ladolemono

25 ml              Lemon juice            

125 ml             Olive oil    

1 pinch            Salt          

For the marinade

3 cloves           Garlic  - crushed      

100 gms          Honey  - runny        

300 ml             Olive oil    

2 tsp               Oregano    

2 tbs               Paprika     

To serve

                            Carrot  - ribbons      

                      Cucumber  - ribbons 

2 tsp               Herbs  - green, chopped         

2 tsp               Ladolemono            

2                    Lemons  - cut into wedges      

                      Pepper  - black, freshly ground 

                      Salt          

Method

To make the marinade…

Blend together all the marinade ingredients.

To make the ladolemono…

Blend together all the ladolemono ingredients.  Note that the quantities specified will make more than is required for this recipe.  The remainder can be used as a salad dressing.

To prepare the squid…

Using a sharp knife, cut the body piece into two down the middle then score a criss-cross pattern on the outer side of the flesh.  Cut the flesh into 3cm square pieces.  Score the wings of the squid and again cut into 3cm square pieces.

Cut the long tentacles in half, and trim the head and arms into smaller pieces.

Place the marinade and squid pieces in a large bowl - mixing well to coat.

To cook the squid…

Heat the oil in a frying pan over a medium-high heat.  Drain the marinated squid and cook in the hot pan for 3 minutes on each side.

Put on a serving dish and garnish with ribbons of carrot and cucumber, ladolemono, freshly chopped herbs and lemon wedges for squeezing.

Season to taste.

Wine recommendations

Conventional

     Côtes de Gascogne blanc

Interesting

     Jurançon sec

     Muscadet Sèvre et Maine Sur lie

     Sancerre