charred squid tacos

A fish trader friend of mine tells me that 80% of the squid eaten in Spain comes from New Zealand. Meanwhile, what are we eating in New Zealand? Not squid. I have been lamenting this fact for two years, and today @ the most depressing supermarket in the universe, I spied some and it was fresh, and it was local, and it was only $8.99 a kilo. Bargain. Beats my other recent find of Indian prawns for $13.99 a kilo which are by far the tastiest I've had since being home. That price beats mince and chicken and even blade steak.

I got a couple of medium-sized specimens for the grand total of $3, brought them home, cleaned them up, tossed them in some Maldon (I will pay $10 a box for this salt that makes all other salt ashamed of itself), black pepper and olive oil, and charred them in a glowing grill pan.

I'd ferreted away some masa harina (corn flour) so was also able to make some proper tortillas with the cast-iron press my lovely brother and sister-in-law brought me on their travels in Mexico. So good. Add limes and avos from the Farmers' Market, coriander from my garden, and I had all the guacamole and lime-drenched onion I needed. Mucho delisioso! (Yup, all I got was blank looks when I pulled that one out after every meal in Mexico.)

~tortillas~
150g masa harina
warm water to form a soft pliable dough

Combine in a bowl and leave for a few minutes. Knead into a soft dough, then break off small balls and press with a lined (2 sheets of plastic) tortilla press. Cook in a hot pan.

~guacamole~
2 avos
1 clove garlic, crushed
1 red chilli, finely chopped
1 tomato, chopped
1/2 small red onion, finely chopped
handful coriander, chopped
juice of 2 limes

Mix in a bowl with a fork or spoon, breaking up the avo as you go.

~lime & coriander salsa~

Finely slice a red or white onion, squeeze over a lime and scatter with chopped coriander.

~squid~
300g squid, cleaned and scored, tentacles removed
olive oil
Maldon
freshly ground black pepper
lime
chopped coriander

Toss the squid in oil, salt and pepper, then place in a searingly hot pan. Cook for a couple of minutes on one side, then turn and cook for another minute or so. Leave tentacles in pan until crispy. Remove squid from pan and dress with olive oil and lime juice, Maldon and pepper. Slice into bite-size chunks and scatter with the coriander.

Serve with the warm tortillas, guacamole, lime & coriander salsa and lime halves.