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Grilled Squid & Octopus with Grilled Pineapple

Fun fruity and flavoursome seafood for a warm spring day.

Grilled Squid & Octopus with Grilled Pineapple

Serves 6

500g fresh pineapple
6 small squid or calamari tubes
250g octopus tentacles, trimmed
1 tbsp sesame oil
1 telegraph cucumber, thinly sliced
250g red and yellow cherry tomatoes, halved
1-2 yellow, red or orange capsicums, deseeded, thinly sliced
2 cups coriander leaves
12 pre-made soft tacos
Lime wedges, to serve

Sesame & Black Pepper Dressing
1 tbsp sesame oil
1 tbsp maple syrup
2 limes, juice of
½ tsp freshly ground black pepper
½ tsp sea salt
½ tsp chilli flakes

Remove bottom and top of pineapple. Slice skin away from sides and use a sharp knife to remove fibrous eyelets. Cut pineapple into slices, then into chunks, removing core as you go.

Cut each squid tube down one
side to open. Lay flat, outside of squid tubes facing down. Trim edges and remove membranes. Lightly score
flesh in a diamond pattern. Place squid, octopus and pineapple in a large non-metal dish. Season with
salt, pepper and oil and marinate for 10-15 minutes.

On a large platter, make a salad with the cucumber, tomatoes, capsicums and coriander leaves.
Wrap tacos in foil or baking paper. Heat through in oven or microwave.

Heat a non-stick frying pan or grill plate until hot, with a little sesame oil. Cook squid for 1-2 minutes, until tender, then cut squid rolls in half. Cook octopus. Cook pineapple until caramelised and tender, 4-5 minutes.

To make dressing, place all ingredients in a small jar and shake.

Serve hot pineapple, squid and octopus with the salad, and warmed tacos. Accompany with dressing and plenty of lime wedges.

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