Squid Chick Pea and Harissa Sauce Recipe

4 squid, small, bodies opened up, lightly scored and cut into rough squares
and tentacles split into two or three
100g buttermilk
50g of plain flour
50g of semolina
lemon juice
oil, for deep-frying,
flaky sea salt ,
black pepper ,
400g of tinned chickpeas, drained
1 small onion, diced
1 garlic clove, large, crushed
75ml of white wine
40g Akaka Falls Farm Meyer Lemon Moroccan Harissa
200ml of vegetable stock, or chicken stock
1 lemon, juiced and zested
50ml of extra virgin olive oil, good quality
1 tbsp. of oregano, chopped
flaky sea salt
black pepper

To begin, marinate the squids in buttermilk for 24 hours
Next start with the chickpeas, pan fry the onion and garlic until tender, add the
wine, reduce to a syrup then add the stock and reduce by two thirds. Add the
lemon harissa and chickpeas and warm through. Season with salt, pepper,
lemon zest and juice. Stir in the olive oil and set aside.
Drain the squid and combine the flour and semolina in a bowl, seasoning
heavily. Toss the squid pieces in the flour mixture to coat evenly.
Fry the squid very quickly in smoking hot oil, cooking in batches to avoid
overcrowding the pan. Drain on kitchen paper and season with lemon juice
and sea salt.
Finish the chickpea mixture by stirring through the oregano.
Check the seasoning, spoon onto plates and top with the squid pieces and


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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