Squid must always be cooked fast or very slowly. We score these griddled squid kebabs because it helps the squid absorb more of that delicious Arabic masala and pomegranate molasses glaze.
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the glaze, combine the apple cider vinegar and apple juice, 2 tbsp of olive oil, Arabic masala and 4 tbsp of molasses in a bowl. Set aside.
Using a very sharp knife, score the squid to form diamond shapes and thread onto skewers with the tentacles at the bottom. Place on a tray and generously marinate in the glaze for 30 minutes.
To make the marinated capsicums, place a griddle pan over a high heat and place the capsicums directly on the griddle pan and cook, turning every 8-10 minutes, or when the flesh is charred all over. Place the capsicums in a resealable bag and set aside for 15-20 minutes. Then remove the skins and scoop out the seeds and discard. Tear or slice the capsicums into large pieces and place in a medium-sized bowl.
Add the red grape vinegar, paprika and the remaining 4 tbsp of oil. Finely grate the garlic clove into the bowl. Season with the salt and toss to coat.
Place the cleaned squid skewers on a griddle pan over a high heat and cook, turning and brushing with the remaining glaze. Cook for 5 minutes or until charred.
Serve the grilled squid with the marinated capsicums and flatbreads.