Grilled Squid With Pumpkin Seed Pesto Africa Recipes

GARLICKY GRILLED SQUID WITH MARINATED PEPPERS

Garlicky Grilled Squid with Marinated Peppers image

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Seafood Squid Almond Bell Pepper Garlic Mint Peanut Free Dairy Free Soy Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup coarsely chopped blanched hazelnuts or almonds
2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided
Kosher salt
4 large red bell peppers
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. hot smoked Spanish paprika
3 garlic cloves, divided
1 1/2 lb. cleaned squid, bodies and tentacles separated
1/2 small red onion, very thinly sliced
1 cup mint leaves, torn if large
1/2 lemon

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

GRILLED SQUID WITH PUMPKIN SEED PESTO (AFRICA)

Grilled Squid With Pumpkin Seed Pesto (Africa) image

Make and share this Grilled Squid With Pumpkin Seed Pesto (Africa) recipe from Food.com.

Provided by Pneuma

Categories Vegetable

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tomatoes
900 g squid
100 g rocket
2 cups pumpkin seeds
3 green chilies
15 g lemon zest
6 garlic cloves
3 tablespoons black mustard seeds, roasted
3 tablespoons coriander seeds, roasted
80 ml lemon juice
200 ml pumpkin seed oil

Steps:

Blanche, skin and seed the tomatoes. Cut the remaining tomato flesh into a neat dice.
Season the squid with salt and pepper and grill on a hot griddle plate or sauté in a fiercely hot wok. Remove the squid from the heat and place in a large bowl.
Add one tablespoon of the pesto followed by the chopped tomato and mix together.
Add the rocket just before serving, toss and plate, garnishing with the rest of the pesto.
For the pesto: Put all the ingredients except the oil into a pestle and mortar and grind into a rough paste.You can use a food processor to make this quick. Thin the mixture out with the oil. Season the pesto with salt and pepper.

Nutrition Facts : Calories 454.5, Fat 25.5, SaturatedFat 4.7, Cholesterol 349.5, Sodium 85.4, Carbohydrate 24.1, Fiber 5.4, Sugar 4.5, Protein 38.1

FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO

Fried Squid with Anchovy Dressing and Parsley Pesto image

Provided by Bobby Flay

Categories appetizer

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper
2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper
1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings

Steps:

Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
Parsley pesto: In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
Fried Squid: In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.

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