The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Barbecued squid, endive and olive salad with romesco sauce

You'll need

  Salad 600 gm baby squid, cleaned with tentacles reserved, cut into 8mm-thick slices 2 tbsp olive oil 1 tsp sweet Spanish paprika ¼ tsp dried chilli flakes 2 red capsicum, roasted until skins blacken and blister, peeled, seeded and thinly sliced 150 gm baby endive 2 vine-ripened tomatoes, cut into thin wedges 60 gm (1/3 cup) Ligurian or other small black olives 6 anchovy fillets   Romesco sauce 2 large vine-ripened tomatoes 2 fresh long red chillies ¼ tsp sweet spanish paprika ¼ cup extra-virgin olive oil 50 gm (1/3 cup) hazelnuts, lightly roasted and peeled 1 red capsicum, roasted until skin blackens and blisters, then peeled, seeded and coarsely chopped 3 cloves garlic, chopped 3 tsp aged red wine vinegar 1 tbsp lemon juice


  • 01
  • For romesco sauce, place tomatoes, chillies, paprika and 2 tsp oil in a bowl, season to taste with sea salt and freshly ground black pepper and toss to coat well. Cook tomatoes and chillies on a hot char-grill plate, turning frequently, for 4-5 minutes or until soft and skins blister. Cool tomatoes and chillies slightly, then peel, seed and coarsely chop. Process hazelnuts in a food processor until finely ground, then add chopped vegetables, garlic, vinegar and lemon juice and process until a paste forms. With motor running, add ¼ cup oil, then season to taste with sea salt and freshly ground black pepper. Transfer to a bowl, cover closely with plastic wrap and refrigerate until needed. Makes about 1 2/3 cups.
  • 02
  • Place squid, olive oil, paprika and chilli flakes in a bowl, season to taste, then toss to combine. Char-grill or barbecue squid over high heat for 40 seconds on each side (large tentacles will take slightly longer to cook) or until just opaque.
  • 03
  • Add capsicum, endive, tomatoes, olives and anchovies to squid, season to taste and toss gently to combine. Divide salad among shallow bowls, then drizzle with romesco sauce and serve, with remaining sauce passed separately.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.