Grilled squid with warm potato and rocket salad

Ingredients

For 1 serving

• Squid250 g
• Potatoes200 g
• Arugula40 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

Method

1. Put a pan of water on to boil. Peel the potatoes and cut into roughly 2 cm cubes; when the water boils, salt it and cook them over medium heat for 15 minutes, until tender; drain.
2. Meanwhile clean the squid: pull off the head with the tentacles, empty the body, remove the clear quill and skin, cut away eyes and beak; rinse and dry well.
3. Open the bodies flat and score the inner surface in a criss-cross pattern with a knife, without cutting through, so they don't curl while cooking.
4. Make the dressing: finely chop the garlic and parsley and whisk them with half the oil, the lemon juice and a pinch of salt.
5. Heat a griddle over high heat until smoking, salt the squid and grill for 2 minutes per side, until opaque white and lightly charred.
6. Dress the warm potatoes with the rocket, remaining oil, salt and pepper and serve with the squid drizzled with the dressing.