Name: Perfect match: squid salad and Chablis
Yield: 4
Ingredients: 12 baby squid, cleaned, with tentacles reserved; 2 tbsp olive oil; 1 cup each of (loosely packed) flat-leaf parsley and mint leaves; 1 cup dill sprigs (loosely packed); ½ Spanish onion, thinly sliced; 80 gm cornichons, thinly sliced lengthways (½ cup); Caper and lemon dressing; 2 tbsp extra-virgin olive oil; 3 cloves of garlic, thinly sliced; ¼ cup salted baby capers, rinsed and drained well; 4 lemons, peeled and segmented; 1 tsp white sugar

Perfect match: squid salad and Chablis

The citrussy, minerally qualities of this fine French white are just the thing for a zingy squid and herb salad.

Squid and herb salad with caper and lemon dressing

The seafood white wine par excellence is Chablis. From vineyards planted in the limestone-strewn soils of the cool Chablis region north of Burgundy, come white wines made from the chardonnay grape – wines which unequivocally reflect both climate and ‘terroir’. There can be a honeyed richness in Chablis wines – a weight of flavour and almost creamy texture perfectly matched with the sweetness of the squid and pine nuts in this dish – but the overwhelming experience of drinking good Chablis is one of citrussy, lean, steely dryness – like sucking on river pebbles. You’re left hankering for another morsel of food and another sip of cool white to wash it down. And another… – Max Allen

The citrussy, minerally qualities of this fine French white are just the thing for a zingy squid and herb salad.

Ingredients

12 baby squid, cleaned, with tentacles reserved

2 tbsp olive oil

1 cup each of (loosely packed) flat-leaf parsley and mint leaves

1 cup dill sprigs (loosely packed)

½ Spanish onion, thinly sliced

80 gm cornichons, thinly sliced lengthways (½ cup)

Caper and lemon dressing

2 tbsp extra-virgin olive oil

3 cloves of garlic, thinly sliced

¼ cup salted baby capers, rinsed and drained well

4 lemons, peeled and segmented

1 tsp white sugar

Method

Main

1.Cut squid tubes into quarters lengthways, and pat dry with absorbent paper. Heat 1 tbsp olive oil in a large frying pan over high heat, add half the squid and cook for 1 minute or until starting to colour and curl, then transfer to a large bowl and keep warm. Repeat with remaining squid tubes and tentacles.

2.For caper and lemon dressing, heat olive oil in a frying pan over medium heat, add garlic and capers, cook for 2 minutes or until garlic becomes golden, add lemon and sugar and cook for 30 seconds. Remove from heat, season with sea salt and freshly ground black pepper, then drizzle dressing over squid.

3.Add remaining ingredients to squid, toss gently to combine and serve immediately.