Sautéed Squid with Carrot Purée flavoured with Star Anise, Orange and Cashews

Purchase the cleaned squid from one of the Blue Island Fish Markets

Get all the ingredients ready:

1. Make the purée

2. Prepare the squid

3. Cook

4. Serve 

Method:

Put the carrots, orange juice, water, salt and star anise in a small saucepan. Boil for 20 to 25 minutes, until the carrots are soft. Drain using a colander and save a small amount of the liquid. Then remove the star anise and pour the mixture into a blender. Top up with a little of the stock and blend. Season it with salt, if necessary.

Cut the squid in half and then lengthwise. With a sharp knife, score the outside and season with salt and pepper. Heat a non-stick frying pan over a high heat, put in the squid one by one and press them gently for 15 seconds with a spatula. Let the squid curl up. Cook for another 2 minutes and remove from the pan.

Finally, pour 1 tablespoon of olive oil into the same pan and fry the carrots. Season with salt and pepper, and add a few chives.

Serve the carrot purée, squid, small carrots, a few green salad leaves and cashews.