Squid with chickpeas, lemon and oregano
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This delicious fried squid recipe is served with chickpeas, lemon and oregano, inspired by the city of Dubrovnik. As chef Russell Brown notes: 'Coastal regions of Croatia are more heavily influenced by the Mediterranean, and seafood forms a major part of the cuisine. Lemon, garlic and olive oil sit well with most types of seafood and that was the main influence behind this dish. The squid has a delicate flavour, the chickpeas provide a contrasting texture and the whole is given freshness with plenty of oregano.'
First published in 2017
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Ingredients
Metric
Imperial
Fried squid
- 4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three
- 200ml of buttermilk, mixed with 50ml milk
- 50g of plain flour
- 50g of semolina
- lemon juice
- oil, for deep-frying
- flaky sea salt
- black pepper
Chickpeas
- 400g of tinned chickpeas, drained
- 1 small onion, diced
- 1 garlic clove, large, crushed
- 75ml of white wine
- 200ml of vegetable stock, or chicken stock
- 1 lemon, juiced and zested
- 50ml of extra virgin olive oil, good quality
- 1 tbsp of oregano, chopped
- flaky sea salt
- black pepper
SAVE RECIPE
Method
1
To begin, add the squid to the buttermilk mixture, seal in a bag or container and leave to marinate overnight, ideally for 24 hours
- 4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three
- 200ml of buttermilk, mixed with 50ml milk
2
Next, make the chickpea mixture. Sweat the onion and garlic in the olive oil until tender
- 1 garlic clove, large, crushed
- 1 small onion, diced
3
Add the wine, reduce to a syrup then add the stock and reduce by two thirds. Add the chickpeas and warm through. Season with salt, pepper, lemon zest and juice. Stir in the olive oil and set aside
- 75ml of white wine
- 200ml of vegetable stock, or chicken stock
- black pepper
- flaky sea salt
- 1 lemon, juiced and zested
- 50ml of extra virgin olive oil, good quality
4
Drain the buttermilk from the squid and combine the flour and semolina in a bowl, seasoning heavily. Toss the squid pieces in the flour mixture to coat evenly
- 50g of semolina
- 50g of plain flour
- black pepper
- flaky sea salt
5
Shake off the excess flour. Using a non-stick pan, shallow-fry the squid very quickly in smoking hot oil, cooking in batches to avoid overcrowding the pan. Drain on kitchen paper and season with lemon juice and sea salt
- oil, for deep-frying
- lemon juice
6
Finish the chickpea mixture by stirring through the oregano. Check the seasoning, spoon onto plates and top with the squid pieces and tentacles
- 1 tbsp of oregano, chopped
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