Griddled Squid with Tabil RecipeOrigin: Tunisia Period: Traditional |
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Tabil (pronounced 'table') is a Tunisian relish made of red peppers, chillies, garlic and spices that's a wonderful accompaniment to fish. Here it's used as an accompaniment to lightly-griddled squid. Ingredients:
For the tabil: 
Griddled Squid with Tabil Preparation:Method:Place the peppers and chillies either on a hot grill, a griddle pan or in the flame of a gas hob and cook, turning frequently, until the skins begin to blister and blacken. Place in a bowl, cover with a plate and allow to soften in their own steam until cool enough to handle. Peel them then de-seed and set aside. The tabil is traditionally made in a pestle and mortar, but you can use a food processor. Add all the ingredients except the vinegar and pound (or process) to a paste. The vinegar will make the tabil relish discolour, so only stir this in just before you want to serve. Cut open the squid and lay it flat then score all over with a sharp knife before cutting into strips. Heat a griddle or large frying pan until very hot then place the squid in a bowl and dress lightly with salt and olive oil. Mix to combine thoroughly then scatter evenly over the pan. Lave for 90 seconds without stirring or touching then use a pair of tongs to turn the squid over and cook for 30 seconds more. (You may have to cook in 2 batches.) Put the squid on a plate, dress with the tabil and eat immediately. |
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