Sweet Chilli Marinated Squid with Mojo Sauce

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • For the mojo sauce;
  • 1 Green Bell Pepper, chopped
  • 1 Green Chilli, chopped
  • 2 Garlic Cloves, chopped
  • 1 Tsp Ground Cumin
  • 1 Bunch Coriander
  • 1/2 Tsp Sherry Vinegar
  • 50ml Olive Oil (optional)
  • For the squid;
  • 190ml Sweet Chilli Sauce
  • 25ml Olive Oil
  • 3 Squid Tubes, cut into 5-6cm rectangles
  • This super easy squid is a great and impressive last minute dish, should you have any suprise guests! Frozen squid is fine for this dish too as the marinade and sauce are the stars of the show here, but use fresh if you can get it. Make sure the pan goes straight into wash after cooking as the sugars in the chilli sauce can get pretty stuck on… we learnt the hard way!

    To make the mojo sauce, put all the ingredients in a food processor, except the oil, season and blitz to form a paste. You can stop here if you like a thick dipping sauce, or add the oil whilst blitzing to give a slightly different texture.

    To marinate the squid, take each rectangle of squid and score it with the blade at a 30 degree angle in both directions to create diamond patterns on the flesh. Cover the squid with the sweet chilli sauce and oil, mix together well and leave to marinade for 4-24 hours.

    When ready to cook, pre heat a grill pan in Roccbox till smoking hot. Remove the pan from Roccbox and working in batches if necessary, pop the squid, scored side up into the pan and straight back into Roccbox.

    The squid will take around 3 minutes to cook although it may need the occasional toss here and there!

    Transfer to a plate, drizzle over a good load of mojo sauce and serve with some crusty bread or a rocket salad!

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