Pan Fried Squid and Charred Squid with Chilli Jam - James Martin Chef

Ingredients

• 2 large cleaned squid, cut into rings or scored
• Vegetable oil, for frying
• Small bunch coriander, chopped
• Lime wedges
• 4 squid, cleaned cut in to 4 pieces and scored
• 50ml vegetable oil
• A few leaves of micro coriander
• Salt and pepper
• 1 green, sliced
• 1 red chilli, sliced
• 200g caster sugar
• 50ml white wine
• 50ml water
• Heat a BBQ until the coals are white and hot.
• Heat a frying pan until very hot, add the oil and then the squid and cook for 1 to 2 minutes.
• Add in the chopped coriander and a squeeze of lime. Pop onto a platter with a dipping bowl of chilli jam from below.
• Drizzle the squid in oil and char on the BBQ for 2 minutes.
• Spoon over some of the chilli jam sprinkle with micro coriander.
• Place all the ingredients into the pan bring to the boil then cool.