Guest post: Tasty CELIA Marinated Squid Recipe
The guys over at CELIA (who supply our delicious gluten free beer) have kindly shared this fantastic recipe for CELIA Marinated Squid from their restaurant Vozars. Tender squid steeped in chilli, herbs and beer, what’s not to like? Read on for the recipe:
Recipe (serves 4)
400g Squid
1 bottle of CELIA Lager
2 lemons
2 small red chillies
3 cloves of garlic
1 handful of finely chopped parsley
2 Red peppers
Watercress
Olives
Olive Oil
Salt flakes & ground black pepper
Fresh summer herbs (preferably thyme & rosemary)
Method
Pre-heat your oven to 180 deg C
Cut each baby squid into 3 parts and place in a large mixing bowl. Cut each lemon in half and squeeze over the squid. Make sure that no lemon pips remain in the bowl.
Finely chop 1 of the chillies and 1 garlic clove before seasoning to taste with salt, pepper and parsley. Leave to marinade in the fridge whilst you roast your peppers.
Cut the red peppers into strips, dress with olive oil and oven roast them for 15 minutes. When they are soft, dress them with balsamic vinegar and fresh summer herbs. You can use whatever you have at home but we suggest thyme and rosemary.
Cut up the rest of the garlic and chilli, fry for about a minute or until the garlic begins to colour. Then add the squid and pan fry for 1 minute. Add half a bottle of CELIA and fry for a further 30 seconds.
Take the squid out of the pan and place your vegetables on a plate, put the squid on top and finish the dish with olive oil, salt, black pepper and olives.