Ingredients
50 ml EV olive oil
4 cloves garlic, minced
½ tsp SIDS SMOKEY BBQ RUB
400 g chopped tomatoes
3 orange capsicum, roasted, deseeded, chopped
⅔ cup basil leaves
SIDS SALT & PEPPER to taste
6 squid tubes, cleaned
Rice bran oil for frying
Micro greens to serve
Directions
Heat the olive oil in a pan over a low heat then sauté garlic then add ¼ tsp SIDS SMOKEY BBQ RUB and stir to combine. Add tomatoes, capsicum and basil then simmer for 20 minutes until thickened. Season with SIDS SALT & PEPPER to taste.
Cut 1 cm off the top and bottom of the squid tubes then cut down each tube to open them out. Scrape away any cartilage and sinew. Score the inside with a cross-hatch pattern and sprinkle with the remaining SIDS SMOKEY BBQ RUB.
Heat a chargrill pan or BBQ to very hot and lightly oil. Fry the squid, scored side down, for 30 seconds until lightly charred and curling up then turn and fry another 30 seconds, holding it down with a fish slice.
Remove the squid from the pan and slice diagonally and serve on top of the ragu, garnished with greens and a drizzle of EV olive oil and a sprinkle of SIDS SALT & PEPPER.
