This is an excellent starter for two to share and includes two of my favourite ingredients: squid and avocadoes. Simple and quick to make this is an excellent dish for Valentine’s day.
Prep time 15 minutes/Cook time 20 minutes/Serves 2
Ingredients:
250g (1/2 lb) squid, gutted, cleaned and peeled
2 tbsp (heaped) wholemeal flour
1 ripe avocado
2 limes
2 tsp hot chilli sauce
Olive oil
Method:
Pour a 1cm depth of olive oil into a large non-stick frying pan on a medium-high heat and leave to get hot.
Meanwhile, slice the squid tubes into 1cm (1/2 in) rings, then toss all the squid with the flour and a pinch of sea salt and freshly-ground black pepper ensuring they are all well coated.
Halve and de-stone the avocado, then scoop the flesh into a bowl. Finely grate in the zest of 1 lime, squeeze in the juice and mash until smooth. Taste, season to perfection and divide between two plates.
To test if the oil is sufficiently hot, carefully drop a piece of squid into the pan – if it sizzles and turns golden, it’s ready. Piece by piece, gently place the rest of the squid in the hot oil and cook, turning with tongs, until golden all over (work in batches, if you need to so as not to over-crowd the pan). Remove with tongs and set on a plate lined with kitchen paper to drain, then plate up, arranging the squid rings over the avocado.
Drizzle over the chilli sauce and a little extra virgin olive oil, and serve with lime wedges to accompany.
