Nick Haddow cooked this on the show, in the most stunning location down at Recherche Bay.
- 1 kg fresh squid, cleaned and cut into rounds or strips
- 2–3 garlic cloves, sliced
- 2–3 red chillies, sliced
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a barbecue plate really well over some coals. Toss the squid with the garlic, chillies and enough oil to moisten well. Season with salt and toss onto the plate, stirring to fry evenly. All you really want to do is get the squid hot, so constant movement helps this to happen to every piece at roughly the same time. Serve hot.