Recipe Details
Title Char-grilled squid with chana dal and preserved lemon
Author Ottolenghi
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 657.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pepper, capsicum, red, raw6 Large
Oil, olive3 Tablespoon
Harrisa Paste3 Tablespoon
Parsley, raw4 Tablespoon
Coriander leaves, fresh4 Tablespoon
Coriander, seed2 Teaspoon
Salt, sea1 Pinch
Squid, raw600 Gram
Chana dal210 Gram
Lemons, preserved, organic, Carley's3 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 556
Protein 79.28%
Other Carbohydrate 18.12%
Sugar 31.92%
Fat Saturated 13.50%
Fat Unsaturated 27.51%
Fiber 76.28%
Sodium 10.43%
Salt 11.68%
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Recipe Method
1. Use a small, sharp knife to cut around the stalk of each pepper and lift it out with the seeds attached. 2. Put the peppers on an oven tray, place underneath a very hot grill, as close to the heat as you can get it, and roast, turning every now and then, until they are black on the outside - this should take 25-30 minutes. 3. When ready, remove, cover the tray with foil and leave to cool down slightly. Once you can handle the peppers, remove and discard the blackened skin, then let the peppers cool down further in a bowl, then tear into 3cm wide slices. 4. Meanwhile, drain the chana dal (washed and soaked in cold water for 30 minutes) from their soaking water, transfer to a medium saucepan, cover with plenty of cold water and bring to a simmer. 5. After about 25 minutes, they should be ready, but check they are tender before draining. Wash under cold water and leave to dry. 6. When you are ready to assemble the dish, place the dal in a medium nonstick pan together with the pepper slices, some of the pepper juices that will have exuded out into the bowl, the finely chopped preserved lemon, half the oil, a third of the harissa, the roughly chopped parsley and fresh (plus extra to garnish) and dry coriander (toasted and crushed with a pestle and mortar). 7. Toss gently over medium heat, just to warm up, making sure the peppers don't break down in the process. Taste and season generously with salt. 8. Meanwhile, place a ridged griddle pan on the stove top and leave it on maximum heat for about five minutes - it needs to get burning hot. (You can also do this on a barbecue.) 9. Toss the squid with half the olive oil, the remaining harissa and a bit of salt. Spread the squid tentacles and pieces, cut side facing up (butterflied and cut into 5cm-square pieces), in the hot pan and cook quickly to get some grilling marks on one side before turning over. The process shouldn't take more than a minute or two. You will probably need to cook the squid in a few batches, depending on the size of your pan. Just make sure the pieces are spaced well apart. 10. To serve, pile up the dal mix, alternating with the squid pieces, and top the stack with the squid tentacles. Finish off with a trickle of oil and some more chopped coriander.