Equipment
Ingredients
Triple-Citrus Mojo
- 60 ml olive oil, extra virgin
- 45 ml orange juice, freshly squeezed
- 30 ml lime juice, freshly squeezed
- 15 ml lemon juice, freshly squeezed
- 15 g garlic, minced
- 3 g salt
Seafood
- 500 g squid tubes, cleaned, sliced into 5mm rings
Pepper Salad
- 200 g red bell pepper, whole
- 200 g yellow bell pepper, whole
- 150 g poblano pepper, whole
- 80 g pomegranate seeds, fresh
- 10 g fresh cilantro, roughly chopped
- 5 g fresh chervil, picked leaves
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat your oven to 230C/450F. Place the whole red bell pepper, yellow bell pepper, and poblano pepper on a baking sheet. Roast for 20 minutes, turning occasionally, until the skins are blackened and blistered.
Transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate. Let them steam for 15 minutes to loosen the skins.
In a medium mixing bowl, combine the olive oil, orange juice, lime juice, lemon juice, minced garlic, and salt. Whisk vigorously until emulsified.
Place the sliced squid rings in a shallow dish. Pour exactly half of the citrus mojo dressing over the squid, tossing to coat. Reserve the other half for the salad. Marinate the squid at room temperature for no more than 10 minutes.
Peel the charred skins from the steamed peppers, discarding the skins, stems, and seeds. Slice the pepper flesh into thin, uniform strips. Toss the pepper strips with the 15ml of extra olive oil and a pinch of salt.
Preheat a grill pan or outdoor grill to high heat, around 260C/500F. Remove the squid rings from the marinade using tongs, shaking off excess liquid. Discard the used marinade.
Working in batches if necessary to avoid crowding the pan, grill the squid rings quickly for 1 to 2 minutes total, turning once. They cook incredibly fast.
Arrange the roasted pepper strips on a large serving platter. Scatter the hot grilled squid rings over the peppers. Drizzle with the reserved, untouched citrus mojo dressing.
Garnish the platter generously with pomegranate seeds, fresh cilantro, and chervil. Serve immediately while the squid is hot and the salad is room temperature.
Chef's Notes
- The triple citrus blend of orange, lime, and lemon mimics the flavor profile of sour orange, a staple in traditional Cuban mojo, which can be difficult to source.
- Steaming the roasted peppers in a covered bowl is crucial. The residual heat creates condensation that lifts the blistered skin away from the delicate flesh, making peeling effortless.
- Grilling squid is an exercise in extremes. It must be cooked for 1 to 2 minutes over very high heat, or slowly braised for over an hour. Anything in between results in an unpalatable, rubbery texture.
- Chervil introduces a subtle, refined anise note characteristic of French herb blends like fines herbes, which cuts through the sweetness of the peppers and bridges the gap to the tart pomegranate.
Storage
Refrigerator: 1 day — Best eaten immediately. Squid will become tough when stored and reheated.
Reheating: If reheating is absolutely necessary, use a gentle pan-sear for 30 seconds just to warm through, though cold leftovers in the salad are preferable.
