INGREDIENTS
650 gm baby squid, cleaned
75 ml olive oil
Salt and freshly ground white pepper to taste
2 tsp ouzo
Dressing:
50ml red wine vinegar
2 lemons, juiced
3/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon fresh oregano, chopped fine
1 teaspoon red chilli flakes
2 teaspoons salt
1 teaspoon black pepper
Recipe continues
METHOD
Clean the squid thoroughly, removing the backbone and head, separate the tentacles from the body. Leave the tentacles and the body, whole.
Brush the squid with the olive oil and season with salt and pepper. Place on a hot griddle pan or wok and mark on all sides and flame with ouzo.
In a bowl mix together the vinegar, lemon juice, extra-virgin olive oil, garlic, oregano, chili, salt, and pepper. Pull the squid from the griddle and dress in the marinade hot. Serve as part of a meze.