When I turned thirty,
I toured around Italy in my camper van cooking everywhere I went
I did some amazing things which changed my life forever
and I'll never forget it. Thanks to FoodTube I can now share these things with you
guys
and I'm really excited. I was on this tiny little island just off the coast of Sicily
a local fisherman told me the morning catch are coming so I went down
to check out what they'd got. Fresh squid. Brilliant.
So I'm going to do a fantastic squid salad, okay.
I've got super, super fresh squid. Pan on down here on my little camping stove.
So I've just pulled the wings off, then I pull
the skin off. You can pull the body literally out of the squid. It's not unpleasant but it's
not
the most beautiful thing in the world. Pull the little feather out of the squid
and that's like it's spine I guess, and then with the body, erm, you can keep the bottom bit, but
you don't really wanna eat the eyes. They aren't very nice.
Look at that. Half digested fish I think.
See the eyes here, cut that off and these long bits just trim them off.
We've got the tentacles here.
And then all I do is get my knife inside here and slice it and there's normally a little bit of gunge,
and you scrape that away.
So you get a nice lovely bit of white meat like that.
For a salad for four people, two medium large sized squids like that. Fantastic!
These dogs are always hanging about. Go on, munger you don't like fish.
I just want to put a knife, no weight on it at all, no pressure at all
at a slight angle, and just lightly brush it across
the squid flesh one-way when you get to the end
turn the squid that way and do it the other way. The thinner you can
get it the better to be honest. One, it cooks quicker,
Two, it goes into a pretty shape. Three most importantly
if your gonna flavour with dressing, flavored oils, or squeeze a lemon
it can get in it not just go on it I wanna season there, before I get them
in the pan. Pan's red hot,
you know, squids sort of just been scored
you get these little them red chillies
two little ones like this will give it a nice little kick up the backside
Bit of salt. Always season from a height so it's sorta nice and even.
Bit of pepper, and then
olive oil in the pan down here and get these legs in
first. Legs always take a little bit longer
to cook. Now I've got some beautiful
fennel, take the stalk off, cut it in half,
by the time that cooks, I'm going to get the salad together.
Finely slice the fennel. I'm going to put that into the bowl here
Keep a bit of that on the side.
Look at these lovely little things that tomatoes come in. Now I've got a few different
varieties of tomatoes
Just gonna slice this. So this goes in
to the bowl. Put the two lovely white
bits of squid in here, lovely. Now squid legs, three or four minutes.
Body, two minutes. Maybe two and a half minutes. This has been cooking for
three or four minutes now, turn it off. Now look at that. That's
absolutely beautiful right. We're going to put them together and slice it at a
bit of an angle. About a centimetre thick, into here.
Right.
I'm gonna get a bit more salt,
cos you got tomatoes in there and tomatoes need salt. Fennel needs salt.
Nice bit of olive oil, right, and they're using
more olive oil here than i've seen used normally. About 4-5 tablespoons
Right, swig of vinegar, white wine vinegar.
So basically if you got four/five tablespoons of oil
One/One and a half tablespoons of vinegar and then I want to use that beautiful lemon
right you could use any grater, but on the fine setting you know that that the
zest is so good
and it tastes so fantastic everyone always takes the zest off
Get that in there and then I'm just going to serve it up
And one of these, squid on top.
Look at that. Look at the colours though. Absolutely beautiful. Juice. Don't forget the juice.
Those little, erm, fennel tops, don't forget those. These are like the best bit, yeah.
Nice flavour.
And there you go.
They are nice and light, colourful.
Mmm, just got to clean up all this mess now.
If you like this video, please like it
and comment on the comment box. That's what it's all about. Thanks very much
guys and don't forget if you want more receipes go to jamieoliver.com
Take care. Bye.