Squid is a tricky thing to get right, but if done correctly it is one of the most mouthwatering delicacies you could ever hope to eat. Make sure you get really good, fresh squid and if you’re going to make this for someone you want to impress, perhaps do a trial run first.
Serve with a crisp green salad and cold white wine. Serves four as a starter/side dish.
500g cleaned squid
3 tbsp olive oil
3 finely chopped garlic cloves
3 bay leaves
15 macadamia nuts, roughly chopped
Pinch of saffron
½ cup dry sherry
1 tbsp sherry vinegar
Salt
3 tbsp finely chopped parsley
Put a large pot of salty water to a boil. Put the bay leaves in the water.
Slice the squid tubes into thick rings and set aside.
Mix the macadamia nuts, a pinch of salt, and the saffron in a food processor. Add the sherry and the sherry vinegar and whizz for a minute.
When the water is almost boiling, heat the olive oil in a deep pan or small pot over medium-high heat. Add the garlic and saute — do not let it brown. When you see the first piece browning, pour in the sherry-saffron-macadamia mixture, stir well and turn the heat down to medium. Bring to a boil then drop the heat again to medium-low. Let this cook for 3-5 minutes.
After the sauce is cooked, add the parsley and stir to combine. Taste to see if it needs more salt.
Once the water is boiling, drop the squid into the boiling water. Remove them after 45 seconds – no more!
Drain the squid and toss in with the sauce. Turn off the heat, stir to combine and serve at once.