Char-grilled Squid, Crushed Smoky Tomato, Honey Sauce and Cardoman and Parsley Salsa

10:54 pm on 20 February 2006

(Serves 6)


  • 12 squid tubes cleaned
  • 1 tbsp thyme chopped
  • 1 red chili seeded and chopped
  • 1 lemon juice and zest
  • 3 tbsp extra virgin olive oil
  • Smoky tomato sauce
  • 500ml chopped tomatoes
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 onion finely chopped
  • 4 tbsp extra virgin olive oil
  • 2 coves garlic finely chopped
  • ½ tsp ground all spice
  • 1 tbsp honey
  • Cadman and Parsley Salsa
  • ½ cup picked parsley
  • ½ cup picked coriander
  • ½ tsp cardamom seeds
  • 1 green chili seeded and chopped
  • 1 lemon juiced
  • ¼ cup extra virgin olive oil
  • Salt and freshly milled pepper


Split the squid from head to tail and score the inside with a sharp knife.

Mix together the thyme, red chilli, juice and zest of one lemon and marinade the Squid for 4 hours.

For the sauce place the olive oil in a saucepan, add the garlic and sauté till golden.

Add the onions and sauté for a further 4 to 5 minutes till transparent.

Add the smoked paprika and all spice and cook for a further 2 to 3 minutes.

Pour on the chopped tomatoes and simmer gently for 20 minutes.

Add the honey and season with salt and freshly milled pepper to taste.

For the salsa place all the ingredients in a blender and puree till smooth season to taste.

To Serve

Heat the grill till smoking and cook squid for 3 to 4 minutes.

Pour the smoky sauce into a bowl and rest the squid on top spoon over the salsa and serve.

Suggested Wines to Go With Today's Recipe




Esk Valley



Bourillon Dorleans

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