Seared squid bowl with basmati rice, peppers and lime

Ingredients

For 1 serving

• Basmati rice70 g
• Squid180 g
• Bell peppers120 g
• Cherry tomatoes80 g
• Parsley4 g
• Extra virgin olive oil10 g
• Lime1
• Garlic1 clove
• Chili pepper1
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Rinse the basmati rice, add it to a pan of boiling salted water and cook over medium heat for 12 minutes, until tender; drain.
2. Meanwhile wash the peppers, remove the seeds and membranes and cut them into wide strips. Heat a griddle or ridged pan over high heat and grill them for 8 minutes, turning, until soft and charred; cut them into thin strips.
3. Clean the squid if needed, rinse it, cut it into rings about 1 cm wide and pat dry with kitchen paper.
4. Make the dressing: juice the lime, peel and finely chop the garlic, chop the chilli and parsley and whisk everything with the oil and a pinch of salt using a fork until well blended.
5. Turn the griddle to maximum and sear the squid for 2 minutes, stirring, until white and opaque; no longer, or it turns rubbery. Wash and halve the cherry tomatoes.
6. Combine the rice, peppers, tomatoes and squid in a bowl and dress with the lime dressing.