Squid Steaks a la Brasa
over Paella-Inspired Rice Skillet
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
A la brasa means on the barbecue, and that’s just where these squid steaks need to be. They get support from paella-style rice, generously studded with grilled sweet peppers and peas, and rounded out with lemon, parsley and a host of colourful spices.
We will send you:
- 2 Ocean Wise wild-caught squid steaks
- 14g Parsley
- 2 Sweet peppers
- 1 Lemon
- 2 Garlic cloves
- 2g Ground turmeric
- 160g Arborio rice
- 150g Green peas
- 30ml Vegetable demi-glace
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Squid (calamari) • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
7 g
Saturated Fat
1 g
Sodium
790 mg
Total Carb
98 g
Sugars
15 g
Protein
39 g
Fibre
11 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the rice and garlic. Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with S&P.
- Add the turmeric, demi-glace, ⅓ of the spices and 3 cups water (5 cups for 4 portions); bring to a boil.
- Reduce the heat to simmer and cook, stirring occasionally, 16 to 20 min., until the rice is al dente and most of the liquid has been absorbed.
- In the final 4 min., add the peas.
Mise en place
- Meanwhile, halve, core and cut the sweet peppers lengthwise into 1-inch pieces.
- Halve the lemon; juice ½ and cut the remaining ½ into wedges.
- Roughly chop the parsley leaves and stems.
Grill the sweet peppers
- In a medium bowl, combine the sweet peppers, ½ the remaining spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 4 to 6 min., until tender.
- Transfer to a cutting board. Once cool enough, roughly chop.
Dress the rice
- To the pot of rice, add the sweet peppers, lemon juice and ½ the parsley; stir well.
Grill the squid steaks
- Pat the squid steaks* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the rice between your plates.
- Top with the squid steaks.
- Garnish with the lemon wedges and remaining parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
