We know it's not easy pairing the right food with your wine and so we're going to help you out with a series of recipes. Today's recipe pairs best with our 2018 Vermentino (or more fondly know as the "giraffe wine"). We do not claim to be chefs as our talent lies in wine, this a Jamie Oliver recipe that we just had a share, please enjoy!
4 medium-sized whole squid
1 tablespoon fennel seeds
freshly ground black pepper
2 lemons (zest and juice of)
extra virgin olive oil
2-3 red chillies (deseeded and sliced)
1 handful of fresh mint (finely chopped)
1 lemon (cut into wedges, to serve)
Turn the first squid upside down so that its wings are flat on your chopping board.
Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.
In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you’ve made. Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn’t take more than a few minutes.
Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.