squid bruschetta | Straddie | Eat, Drink and Be Straddie | stradbrokeislandphotography.com

Squid bruschetta | Eat, Drink and Be Straddie

If you’re lucky enough to haul in a catch of squid, or even luckier to have the best neighbours who will often throw a squid (or four) over the fence for you, squid bruschetta is a great way to show it off at a dinner party or sunset nibbles on the deck… 

This fresh and vibrant dish, full of tang and garlic, will have your guests wondering how the heck you did it, yes, squid bruschetta is a winner.

MAKES: A LOAF OF BREAD’S WORTH

Ingredients

4  cloves garlic, 3 minced and 1 whole, skin removed (for rubbing on bread)

Zest and juice from 1 lemon Freshly ground black pepper 100ml + 2 tbsp olive oil

500g squid tubes and tentacles, cleaned  

1  jalapeño, stemmed, seeded and minced

50g coriander, chopped

1  small red onion, minced ½ red capsicum, diced

1  grapefruit, supremed and diced

1  avocado, diced 2  tbsp lime juice

1  loaf of your favourite rustic bread

Method

In a small bowl, toss minced garlic, lemon zest and juice, pepper, 50ml oil and squid to combine. Place in fridge for 20-30 minutes to marinate.

In a medium bowl, combine jalapeño, coriander, onion, capsicum, grapefruit, avocado, lime juice and 2 tbsp oil. Set aside.

Heat grill to medium. Cut bread crosswise into 2½cm slices. Brush both sides lightly with 50ml oil and grill for 1-2 minutes each side, until toasted and lightly browned. Transfer to cutting board. Gently rub toast on one side with whole garlic and then discard clove.

Place whole squid tubes, including tentacles, on grill for about 1-2 minutes per side, turning them once (squid will immediately shrink up.)

Transfer to cutting board. Slice crosswise into 1cm rings, add to salad and toss to combine.

Arrange bread on a platter and top each slice with a large spoonful of squid mixture. Serve immediately.

This recipe can be found in our book Eat, Drink and Be Straddie which can be purchased as a digital ebook on Amazon here or if you don’t want to deal with the devil through our online store here or get your hardcopy delivered to your door here.

If you make this recipe please let us know… tag us in your instagram post @stradbrokeislandphotography or drop us a comment, we would love to know how you went.

Rating: 1 out of 5.