Grilled Squid with Yellow Fava Bean Puree
This recipe brings me memories of summers in Greece, eating in beachside tavernas. Both the squid and fava are very easy to cook. I usually make this dish as a starter, but you can certainly increase the quantities and have it as a main course.
Grilled Squid and Yellow Fava Beans Puree
- 50 g yellow fava beans
- 100 ml chicken stock
- 1/4 onion (roughly chopped)
- 50 ml water
- 30 ml extra virgin olive oil
- smoked sea salt
For the grilled squid
- 1 small squid
For the yellow fava beans puree
- Heat a small pot over medium heat and add 1 tbsp of olive oil.
- Add the onion, a pinch of salt and cook until soft.
- Add the yellow fava beans, the chicken stock and water.
- Lower the heat to a simmer and cover.
- Cook, stirring occasionally, until you can bite through the fava beans. Mine took about 30 minutes.
- Once the fava beans are ready, add everything into a food processor or blender.
- Start the food processor and gradually add the extra virgin olive oil until the puree is shiny and smooth.
- Season with smoked sea salt to your liking.
For the grilled squid/calamari
- Score the inside of the squid and season it on both sides.
- Hit a non-stick pan over medium-high heat.
- Add 1 tsp of olive oil.
- Add the squid from the scored side and immediately put a turner on top of it and hold it there.
- Although the squid is flat at this stage, the heat will make it fold and take a tube-like shape. We use the turner to help it get some colour across the entire surface before it folds.
- Wait about 2 mins for it to get some colour before removing the turner. Once you remove the turner, you'll see the squid roll.
- TIP: Squid cooks very quickly, so this should take about 3-4 minutes. Be careful not to overcook it, as it will become tough and chewy.