Char Grilled baby squid with saffron and garlic hung yoghurt
Char Grilled baby squid with saffron and garlic hung
Serves 4 people as an entre
For the hung yoghurt
1 Cup Piako Natural yoghurt
1tsp Roasted garlic puree
1 Good pinch of saffron
1 Lemon, juiced
Salt and pepper to taste
Place the yoghurt in muslin cloth or cheese cloth over a bowl to collect the water. Keep this in the fridge over night to thicken.
For the squid salad
300g Baby squid-Scored and cleaned
1 tsp Berberi spice
1 Red chilli
2 Cloves garlic
1/4 cup EVO oil
Marinade for up to 2-3 hours
250g Spicy chorizo
1 Good hand full of coriander cress
1 Good handful of flat leaf parsley
1/2 tblsp Extra virgin olive oil
1//2 Squeeze of lemon juice
Place the marinated squid on a hot char grill along with the sliced chorizo until lightly charred and cooked through.
Spoon the hung saffron yoghurt onto a serving plate.
Mix the grill squid and chorizo with the coriander cress and parsley and toss with olive oil and lemon juice. Adjust the seasoning and place on top of the saffron yoghurt.