when I turned 30 I toured around Italy
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things of you guys and I’m really
excited I was on this tiny little island
just off the coast of Sicily a local
fisherman told me the morning catch had
come in so I went down to check out what
they got fresh squid Marillion so I
wanted a fantastic squid salad okay I’ve
got super super fresh squid a pan on
down here I’m a little camping stove so
I’ve just pulled the wings off then I
pull the skin off you can pull the body
literally out of the squid it’s not
unpleasant but it’s not the most
beautiful thing in the world pull the
little feather out of the squid it’s
like its spine I guess and then with the
body you can keep the bottom bit but you
don’t really want to eat the eyes
they’re not very nice
that half-digested fish I don’t see the
eyes here cut that off and these long
bits just trim them off I’ve got the
tentacles here and then all I do is get
my knife inside here slice it and
there’s normally a little bit of gunge
and you scrape that away so you get a
nice lovely bit of white meeting like
that okay for a salad for four people to
medium large size squids like that
fantastic
these dogs are always hanging about gone
Mangia you don’t want fish I just want
you to put a knife no weight on it at
all no pressure at all at a slight angle
and just lightly brush it across the
squid flesh one way and when you get to
the end turn the squid that way and do
it the other way the thinner you can get
it the better let’s be honest one it
cooks quicker too it goes into a pretty
shape 3 most importantly if you’re going
to flavor it with dressing flavored oil
squeeze a lemon it can get in it not
just go on it I want to season these
before we get them in the pan
Pan’s red-hot you know squid spoon sort
of just scored you can get these little
red chilies to little ones like this
will give it a nice little kick up the
back
bitter so always seasoned from a height
so it’s talking nice and even better
pepper and then olive oil in the pan
down here and get these legs in first
legs always take a little bit longer to
cook now I’ve got some beautiful fennel
take the stalk off cut it in half by the
time that cooks I’m gonna get the salad
together finally slice the fennel I’m
gonna put that into the bowl here keep a
bit of that inside look at these lovely
little but these things of tomatoes
coming now I’ve got a few different
varieties Tomatoes just going to slice
this so this goes in to the bowl put two
lovely white bits of squid into here
lovely now squid legs three or four
minutes body two minutes maybe two and a
half minutes this has been cooking for
like three or four minutes now turn it
off and I look at that that’s absolutely
beautiful right we’re going to put them
together and slice it a bit of an angle
about a centimeter thick into here all
right legs first then body I’m gonna get
a bit more salt because you’ve got
tomatoes in there tomorrow’s needs salt
fennel nice so nice bit of olive oil
right and they’re using more royal ball
here than I’ve seen use normally about
4-5 tablespoons right swig of vinegar
white wine vinegar so basically if
you’ve got four or five tablespoons of
oil 1 1 and 1/2 tablespoons of vinegar
and then I want to use that beautiful
lemon right you could use any great but
on the fine setting you know that the
zest is so good and it tastes so
fantastic everyone always takes the zest
off get that in there and then I’m just
going to serve it up and one of these
squid on top look at that look at the
colors oh absolutely beautiful
juice don’t forget the juice those
little lamb fennel tops don’t forget
those these are like the best bit yeah
nice flavor from there you go nice and
light colorful
mm she’s gotta pick up all this mess now
if you liked this video please like it
and comment on the comments box that’s
what it’s all about
thanks very much guys and don’t forget
if you want more recipes go to
jamieoliver.com take care bye
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things of you guys and I’m really
excited I was on this tiny little island
just off the coast of Sicily a local
fisherman told me the morning catch had
come in so I went down to check out what
they got fresh squid Marillion so I
wanted a fantastic squid salad okay I’ve
got super super fresh squid a pan on
down here I’m a little camping stove so
I’ve just pulled the wings off then I
pull the skin off you can pull the body
literally out of the squid it’s not
unpleasant but it’s not the most
beautiful thing in the world pull the
little feather out of the squid it’s
like its spine I guess and then with the
body you can keep the bottom bit but you
don’t really want to eat the eyes
they’re not very nice
that half-digested fish I don’t see the
eyes here cut that off and these long
bits just trim them off I’ve got the
tentacles here and then all I do is get
my knife inside here slice it and
there’s normally a little bit of gunge
and you scrape that away so you get a
nice lovely bit of white meeting like
that okay for a salad for four people to
medium large size squids like that
fantastic
these dogs are always hanging about gone
Mangia you don’t want fish I just want
you to put a knife no weight on it at
all no pressure at all at a slight angle
and just lightly brush it across the
squid flesh one way and when you get to
the end turn the squid that way and do
it the other way the thinner you can get
it the better let’s be honest one it
cooks quicker too it goes into a pretty
shape 3 most importantly if you’re going
to flavor it with dressing flavored oil
squeeze a lemon it can get in it not
just go on it I want to season these
before we get them in the pan
Pan’s red-hot you know squid spoon sort
of just scored you can get these little
red chilies to little ones like this
will give it a nice little kick up the
back
bitter so always seasoned from a height
so it’s talking nice and even better
pepper and then olive oil in the pan
down here and get these legs in first
legs always take a little bit longer to
cook now I’ve got some beautiful fennel
take the stalk off cut it in half by the
time that cooks I’m gonna get the salad
together finally slice the fennel I’m
gonna put that into the bowl here keep a
bit of that inside look at these lovely
little but these things of tomatoes
coming now I’ve got a few different
varieties Tomatoes just going to slice
this so this goes in to the bowl put two
lovely white bits of squid into here
lovely now squid legs three or four
minutes body two minutes maybe two and a
half minutes this has been cooking for
like three or four minutes now turn it
off and I look at that that’s absolutely
beautiful right we’re going to put them
together and slice it a bit of an angle
about a centimeter thick into here all
right legs first then body I’m gonna get
a bit more salt because you’ve got
tomatoes in there tomorrow’s needs salt
fennel nice so nice bit of olive oil
right and they’re using more royal ball
here than I’ve seen use normally about
4-5 tablespoons right swig of vinegar
white wine vinegar so basically if
you’ve got four or five tablespoons of
oil 1 1 and 1/2 tablespoons of vinegar
and then I want to use that beautiful
lemon right you could use any great but
on the fine setting you know that the
zest is so good and it tastes so
fantastic everyone always takes the zest
off get that in there and then I’m just
going to serve it up and one of these
squid on top look at that look at the
colors oh absolutely beautiful
juice don’t forget the juice those
little lamb fennel tops don’t forget
those these are like the best bit yeah
nice flavor from there you go nice and
light colorful
mm she’s gotta pick up all this mess now
if you liked this video please like it
and comment on the comments box that’s
what it’s all about
thanks very much guys and don’t forget
if you want more recipes go to
jamieoliver.com take care bye
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