Who's afraid of cooking squid ? Tenderness guaranteed for long French lunch

Variation - I combined prawns with the squid. 
However,  squid was the star. I adore ce plat

Bonjour from Sydney

It was a long weekend here - Labour Day, celebrating the bringing in of the 8 hour day, and it's usually warming up at this time of the year.  However, we lit a cosy fire for our late, long,  French-inspired lunch (Dejeuner)
The entree was Chilli squid with capers, followed by Pork fillet with orange sauce (I really wanted to cook duck breast with orange sauce, but for some strange reason we pay a high price here for not-so-good duck). I did, however, cook the potatoes in 2 tablespoons of duck fat, much to G's amazement, since this is generally a fat free zone.  I read...... another blog.  Served the above with a peppery salad with pear. http://fitinyourjeanscuisine.blogspot.com/2011/09/pears-marries-well-in-peppery-salads.html

Dessert was Citrus Cake with orange (or mandarin) and almond which we had served to us by a friend in France.  Recipes to follow.

I'm no longer afraid of cooking squid - and this recipe is a winner -  with tenderness guaranteed.
Saute!  Clara

Chilli squid with capers

Serves 4 as an entree

2 large squid tubes; OR 3-4 medium tubes.  (If frozen, thaw quickly in a bowl of cool water. Cut into rings)
4 tbsp olive oil
3 tbsp preserved lemon rind - sliced into strips
juice of 1 lemon
3 cloves garlic, crushed
1 to 2  long red chilli  thinly sliced or 1-2 tsp dried chilli (according to taste)
2 tbsp salted capers
1/2 cup dill or flatleaf parsley
1 small fennel bulb, sliced thinly

Place the squid~ oil, preserved lemon, garlic, chilli and capers in a bowl and allow to marinate for at least 2 hours to allow the lemon to tenderise the squid.

Heat a frying pan over high heat. Add the squid and cook, in small batches for 1-2 minutes
or until squid is tender. Return to pan to reheat slightly, adding some dill or parsley.

Serve on a bed of fennel, with a wedge of lemon, sprinkled with dill or parsley.