Ingredients:
300g cooked Patagonian squid, tubes sliced into rings, tentacles left whole Marinade
3T La Motte olive oil 1½T sherry vinegar 1t dried oregano ½t salt
Freshly cracked black pepper
170g Manzanilla olives, pitted
150g pickled peppers, or chillies kept whole 1 lemon, cut into thick wedges
Method:
Place the squid in a mixing bowl with the olives and pickled peppers. Add the olive oil, sherry vinegar, oregano, salt and black pepper. Toss gently but thoroughly so everything is well coated and glossy.
Let it sit for 10 to 15 minutes to absorb flavour without toughening the squid.
Thread onto small skewers, alternating squid rings, tentacles, olives and peppers so each skewer has balance and visual contrast.
Press each skewer into a lemon wedge so it stands upright, allowing the citrus oils to subtly perfume the skewer without overpowering it. Finish with a light pinch of salt just before serving.
Serve positioned over a glass of La Motte Chardonnay as in your setup, so the aroma lifts into the drink and ties the whole experience together.
