Yeah, cooking on
a hangover is always
loads of fun.
I've gotta get over that,
and today we're gonna
make a little three chili
Squid a la Plancha.
My name's Gabriel Pryce,
I'm the head chef and
co-owner of Rita's on
Maestri and Hachi.
I'm gonna be
doing a three chili
squid a la plancha.
It's kinda my take on
simple kind of Mexican
grill squid.
Three chili bites, not
a spicy dish it's about
the flavors of chilis and
what they brings
that different
parts of the dish.
It's pretty simple.
It's pretty
straightforward.
You can definitely
do it at home.
First thing we're gonna
do is we're gonna
reconstitute some
dried ancho chiles.
Ancho chiles are a mild
Mexican chili.
They're really
earthy flavor, but
also really
kind of fruity,
kind of figgy,
datey flavor.
So I'm just gonna drop
them in some hot water.
Make sure you cover all
the chilis, and leave for
about five to
ten minutes.
The next chili
in this dish is
the fresh red chili.
It's going into the salad
on top of the squid, so
you just want some
nice thin slices.
The fresh red chili
is actually that hot.
They're not like your
jalapeno knife thing,
just like that.
But it's just a nice
little warm heat,
nice in the salad.
So, this is a lovely
squid that we get from
the south coast.
So, it's really
a simple prep.
There's a bit of
a seam in the squid,
which you'll find.
Get your knife,
run it along that
seam and open it up.
You wanna just scrape out
any of the gubbins that
are left inside.
And then, very gently,
we're gonna score
the flesh, just to
tenderize the piece,
make it cook quickly.
It's gonna give it nice
so nooks and crannies for
the oils and
dressings to get into.
And it's gonna make it
curl up into nice little
bits.
So we're looking for
a nice,
criss-cross diagonal
lines, even spaced.
We're gonna turn
it around and
we're gonna do it
the other way.
Now we're gonna portion
this squid up to
nice little bits for
the dish.
So that's done squid
in the fridge til
we're ready to cook it.
Next up we're gonna make
the ancho chile aioli.
I say aioli,
it's really an ancho
chile mayonnaise.
So these are the ancho
chiles that we
soaked earlier.
They'll come
back to life,
they're nice and juicy.
We're just gonna
straighten them off.
Discard the liquor.
Two tablespoons
of Dijon mustard.
150 grams of
pasteurized egg yolk.
If you're doing it at
home you can use regular
egg yolk.
Four tablespoons of
apple cider vinegar.
The juice of a lemon.
Get that whisked
together, so it's all
nicely married before we
start adding our oil.
We're using
pomace oil here,
we're using about 500 ml,
which you're
gonna add slowly,
slowly to emulsify
with the egg yolks and
the mustard to make
the mayonnaise.
So just start with
a little bit.
And just add bit by bit.
You'll know
when it's done,
when all the oil's in and
it's not split and
it's not separated.
You're not looking for
like a thick, white,
Hellman's style
sandwich spread.
This is to just lay
loosely underneath
the squid on the plates.
It's kind of like
a dressing, really.
So now, I'm gonna add
in the ancho chilis.
It's all about
the ancho chilis.
Three big pinches and
four or
five cracks of
black pepper.
When you taste it,
you've got a little
base note of mustard,
from stirring
that mayonnaise,
and then a really
plummy fruitiness.
>From the chili.
Next thing we'll do,
we have some lovely
mixed baby leaves from
Cornwall, from
the Good f Grows.
Some cress is in there,
baby rockheads and
mustard leaves, then add
the red chilis, a little
squeeze of lemon,
going everywhere nice one
good.This is where
the third chili comes in.
House-made chipotle oil,
so just give it
a little shake and just
a little dress there.
Now we're gonna
grill our squid.
So, I'm gonna grill
this on the plancha,
or the flat top we have
here, at home you can do
it in any kind of solid,
non-stick frying pan.
You want to get
it really hot,
this is gonna cook very,
very quickly.
First thing to cook
down is the tentacles,
they take a little
bit longer to cook.
And then we're gonna
go down with the cone.
For me squid is just a,
it's a really good
vehicle for flavors.
It's quite mild.
It's not intrusive,
but it has a lovely
kind of fishiness.
So when you flip it over,
should curl up nicely.
So now I'm gonna take the
squid off, season it, and
then we're gonna
dress the plate.
Take a little
bit of salt.
We're gonna
season the squid.
First thing going
down on the plate,
is our ancho chile mayo.
So just lay a little
bit down on the bottom.
I'm gonna lay down
our squid, nice and
simply, and our little
tentacles as well.
We're gonna dress that
again with a little bit
of Chipotle oil.
And then just this simple
chili salad on top.
And that's it.
Three chili squid
A la plancha.
Just kinda see
about this is.
You wanna make sure you
get everything on your
fork.
It's banging.
Fresh squid.
Nice fruit to the ancho
chile at the bottom.
Mayo kind of
calls out a bit.
Smoky Chipotle and
then these lovely
little bitter leaves.
So that, good product.
