Grilled squid with couscous salad and curry vinaigrette

• Tubes and tentacles of 2
Squid, ready to cook
and cleaned
• Olive oil
• Juice of 1 lemon
• 1 garlic clove, finely pressed
• Salt
• Pepper

For the couscous salad:
• 200g couscous
• 1 red pepper
• 1 spring onion
• Juice and peel of
¼ untreated lemon
• Olive oil
• 1 pinch of cayenne pepper
• Salt

For the curry vinaigrette:
• Olive oil
• 2 shallots, chopped
• 10 g curry powder
• 100 g apple juice
• 20 g lemon juice
• 20 ml white wine vinegar
• 200 ml sunflower oil
• Salt pepper

For the curry vinaigrette, sauté the shallots in a pan with a little olive oil. Add the curry and fry for 1 minute. Deglaze with the apple juice and reduce by half. Add the lemon juice and white wine vinegar, pour everything through a sieve and slowly stir in the sunflower oil. Season with salt and pepper.

Cut open the tubes and lay each one flat on the cutting board. Cut crosswise with a sharp knife but do not cut through and then cut into strips about 4 cm wide. Put the strips and tentacles in a bowl and marinate with olive oil, pepper, salt, lemon juice and garlic for 10 minutes. Prepare the couscous according to the instructions on the packet and drain. Chop the pepper and spring onion into pieces and fry in a pan on the grill with a little olive oil.

Season with lemon, olive oil, cayenne pepper and salt and stir in the couscous. Prepare the grill for direct grilling and set it to 220 °C. Remove the squid pieces from the marinade and dab them with a kitchen towel so that nothing drips into the fire. Grill for 3 minutes on each side. Then serve immediately with the couscous salad and the curry vinaigrette.

Marcin's BBQ tip: Make sure you don't grill the squid for too long, otherwise it will become tough or hard.

FIRE&FOOD Issue 3-2019