Baby squid with pumpkin seed pesto

Recipe from: 19 December 2012
baby squid starter

Ingredients 16
Servings 1
Minutes 00:20


Serving Change
  • For the pesto:
  • 50
    toasted pumpkin seeds
  • 25
    grated Pecorino cheese
  • 25
    pumpkin seed oil
  • 50
    olive oil blend
  • 1
    small clove garlic
  • salt and pepper
  • For the baby squid:
  • olive oil
  • 200
    baby Rosa tomatoes
  • salt
  • 1
  • 500
    clean baby calamari tubes
  • and tentacles, the tubes halved
  • 1
    fresh rocket
  • tomatoes between the four plates, drizzle with olive oil and serve


To make the pesto: Combine all the ingredients in a food processor and whizz until you achieve the right texture: not too fine. Decant into a small bowl or ramekin.

To make the squid: Everything happens in the same large, nonstick frying pan. Heat the oil and flash-fry the tomatoes – they go crazy. Toss them around, add a little salt and the sugar. When they pop and the skins crack, turn out onto a plate.

Return the pan to the heat, add a good swig of olive oil and when hot, add half the calamari, salt and pepper. Toss and cook for a total of 30 seconds.

Pour everything out into a big bowl and repeat with the remaining calamari. Immediately scoop the pesto into the bowl, mixing the calamari, pesto and all juices well.

To serve: Place some rocket on each plate, divide the calamari and tomatoes between the four plates, drizzle with olive oil and serve.

Reprinted with permission of Quivertree Publications and Franck Dangereux.


Read more on: recipe  |  seafood  |  shallow-fry

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