OVERVIEW
This dish epitomises my outlook on cuisine. We take amazing local produce – the squid is locally caught – and then pair it with some really interesting complementary ingredients. It’s a perfect summery dish to share with friends and family. The squid is extra-large, so we can carve it and serve it platter-style in the middle of the table with the salad.
STUFF THE SQUID
Bring the tomato juice, grapefruit juice, olive oil and salt to the boil. Pour over the couscous in a bowl. Cover and allow to soak for 15 minutes.
Cut the tentacles off the squid in one piece to open up the body, then stuff the tomato couscous inside. Close the open end of the stuffed squid by spiking with a few wooden skewers. Keep the tentacles.
MAKE THE SALAD
To make the salad, shave the fennel on a Japanese mandolin. Slice the chicory. Finely grate the zest of the pink grapefruit before segmenting the fruit.
Combine the shaved fennel, sliced chicory, grapefruit segments and zest in a serving bowl. Dress with extra virgin olive oil and season with spice of angels and sea salt.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 230°C-250°C.
Drizzle the stuffed squid and tentacles with olive oil and season with sea salt. Sear the body for 1 minute on each side until charred all round. This should take a maximum of 5 minutes. A couple of minutes in, add the tentacles to the grid and sear them briefly until slightly crisped.
Carve the stuffed squid and arrange on top of the salad.
