Seared Squid, Blood Orange & Fennel Salad

Making the most of seasonal blood oranges, this zesty recipe by Georgia East combines different textural ingredients to produce a light and flavourful supper salad that is robust enough to serve on its own.

Seared Squid, Blood Orange & Fennel Salad

Prep time: 45 mins /Cook time: /Serves: 4


1 kg baby (or Patagonian) squid tubes and tentacles

Olive oil

2 small red chillies, finely chopped

2 small green chillies, finely chopped

Sea salt and black pepper

400g frozen edamame beans, steamed and shelled

6-8 blood oranges, peeled, de-pithed and segmented (or normal oranges, if you've missed blood orange season)

1-2 large fennel bulbs, trimmed and thinly sliced (retain the stalks and tops)

2-3 ripe avocados, peeled and roughly chopped

Fresh mint

Add the cleaned squid to a bowl with the chopped chillies and about a tablespoon of olive oil. Season with salt and pepper and stir to coat the squid in the chillies and oil. Heat a pan to very hot and fry the squid in batches, cooking for between 1-3 minutes per batch or until the squid is golden and curling at the edges. Once cooked, set the squid aside.

In a large bowl, gently combine the shelled edamame beans with the segmented blood oranges, sliced fennel and the seared squid. Use a peeler to shave thin slices of the fennel stalks into the bowl. Dish the salad up on to a platter and scatter over the avocado. Pick off some fennel fronds and mint leaves to go over the top and drizzle over a little olive oil. Sprinkle some flaked sea salt over the salad and serve immediately with a few glasses of chilled 2022 La Motte Sauvignon Blanc.




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