HOW TO : BBQ SQUID | EASY RECIPE PAUL BREHENY | THE HOOK AND THE COOK

g'day guys paul here from the cup welcome back to our channel today i'm bringing you some great little recipes which i was lucky enough to go on escape with et and do some segments with the great andrew edenhausen some of these recipes that we're doing are so simple you can easily do them at home they're all on the barbecue so you can just get out there in the backyard and give them a crack so here you go [Music] good fishing good food with the help of your local green grocer creo crush seasonings sandhurst fine foods noosa seafood market and the barbecue and fireplace center on the sunshine coast chef paul brahini and i are preparing to show you another great seafood dish well paul squid i love to catch them because i'm always chasing mullaway and kingfish and snapper and they're prime baits and my family loves to eat them as well but how do you prep them for the barbecue well andrew it's very easy if you sort of know a few little tricks so i'll just show you how to do it first thing i've got to do you've got to take these tentacles off this is all edible it's absolutely beautiful the tentacles i'm just going to chop that up because i'm going to use that in the dish today so we could marinate these tentacles in some kiwi fruit just twist the squid and all this all the skin comes off in one go we don't need all the squid because it is going to be a little entree that we're doing paul you've scored the squid but this year we've also got your local green grocer on board so we've got lots of fresh produce yeah what have you done with it basically we've got some beautiful heirloom tomatoes little baby heirloom tomatoes also some organic garlic and some beautiful long red chilies and also some eschalots we've got some beautiful sandhurst product uh calamata olives they're really really nice same with our capers um again from sandhurst and some sun-dried tomatoes and we're gonna toss that all together and it'll make a self-sourcing sauce what we're gonna do is marinate them now we've got some garlic here crushed garlic from sandhurst and what i always do with my garlic i leave some olive oil in there so you actually got oil in your garlic yeah it stops it from drying out so the garlic doesn't burn but we still get a beautiful flavour in there also i've got another beautiful ingredient lime pepper it is absolutely fantastic great with any type of fish it just gives the calamari a real zing got like lemon some lime through there that's ready for a really hot barbecue grill yeah we're lucky this year we've got the bee feeder and the guys at the barbecue and fireplace center up here on the sunshine coast are looking after us you're going to use a combo are you yeah basically we're going to do the squid on this side we're going to make a nice sauce on this side and then we're going to um basically throw it all together beautiful yeah we start off in a cold pan now the reason why i'm starting off in the cold pan is all these ingredients will infuse into the oil and it will taste absolutely superb in with some garlic and our egg lots some nicely finely chopped garlic and some chilli it's amazing you can smell that garlic oil you put in next thing that we're going to put in here is our capers just to give it a little bit of saltiness and then in with our sun-dried tomatoes so what i want them to do is basically start to open up and not boil in with the tomatoes this will just cool it down a little bit starting to see some really beautiful mediterranean flavours in there some colors as well so now we're going to keep that on a very low heat and then we're going to cook the squid the longer that we cook squid the tougher it becomes so it's only going to take a few minutes look at the color that we're getting on that squid really quick isn't it yeah hot pan very very 30 seconds each side and you're done that's done okay so we're going to take that off pop that in here to stop it from overcooking and then we're going to carry on with our sauce and this is where we just get some beautiful fresh basil that we got from our local green grocer and we just pop that in it is a rustic sort of a dish i'm just going to turn that off now and just refresh the dish with some beautiful lemon juice it's pretty good and then we're ready to plate wow that's good mate that looks great all that fresh produce has all been turned into a masterpiece and you can see the creo crush spices along here it goes really well with the squid you don't have to over complicate things too much and you end up with a really nice product well done mate no worries awesome cheers [Music] well guys i hope you enjoyed that little recipe now don't forget to get over to escape with et he's got his youtube channel over there andrew and make sure you subscribe great channel with some fantastic fishing all the way from brim right up to marlin in this great country of ours see you later guys see you next week

Channel: TheHookandTheCook

Views: 2,766

Rating: 4.8431373 out of 5

Keywords: paul breheny, scotty lyons, the hook and the cook, HOW TO COOK, HOW TO COOK SQUID, bbq squid recipe, COOKING, FISHING, COOKING SQUID ON THE BBQ, COOKING SQUID TENTACLES, RECIPE, easy recipes, easy recipes for dinner, CATCH COOK SQUID, catch n cook squid, catch clean cook squid, EASY RECIPE PAUL BREHENY, andrew ettingshausen, andrew ettingshausen highlights, SCOTTY LYONS FISHING

Id: pEgyWS9TRCk

Length: 4min 28sec (268 seconds)

Published: Thu Oct 08 2020