SEARED SQUID WITH ROASTED CHERRY TOMATOES AND CHIMICHURRI SAUCE

4 servings

For the chimichurri sauce

2 bunches parsley, washed

1/2 tsp dried chili

4 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

Juice of 1 lemon

1/2 cup olive oil

For the tomatoes

16 cherry tomatoes

Coarse salt

Olive oil

For the squid

Olive oil

600g very fresh squid (calamari), preferably small ones, cleaned

Salt and black pepper

To serve  

100g goat feta cheese, crumbled

The sauce  Transfer all the ingredients into a high-sided bowl and grind into a coarse puree with a few short pulses of a hand-held blender.  Set aside. If the sauce has to wait for more than two hours, add the lemon juice just before serving.

The tomatoes: Set the oven to grill and preheat. Place the tomatoes in a baking tray, sprinkle with coarse salt and olive oil and grill for 5-7 minutes, until their skins begin to burst open. Remove from the oven and set aside.

The squid: Heat a cast iron pan or another good quality large frying pan until burning hot, and brush it with a little oil. Season the squid with salt and pepper and brush them with a little oil as well. Sear the squid in batches, until they are white and spotted with searing marks. Transfer into a plate and leave the plate near the fire so that the fried squid will retain their heat white you sear the others.

To serve: Divide the squid among 4 serving plates. Spoon 2-3 tablespoons of sauce over the squid, scatter the cheese on top, place 4 half tomatoes in each plate next to the squid and serve.