Grilled Squid With Potatoes, Olives, and Green Harissa

Bringing Smoky Flavors to the Fore

Chef James London's dish from Chubby Fish and Seahorse in Charleston, South Carolina, combines charred squid with potatoes and olives.

Herb-packed green harissa brings a vibrant edge to the grilled squid, balanced by buttery Yukon Gold potatoes and Castelvetrano olives.

Can Simple Ingredients Create a Complex Dish?

The results are bright, smoky, and colorful, with the gentle brine of the olives complementing the squid's charred flavor. London's use of green harissa adds a punchy, herbaceous note.

The dish is a masterclass in balancing flavors and textures, with the tender squid paired with creamy potatoes and salty olives. By charring the squid over high heat, London achieves a crispy exterior and a tender interior.

London's recipe proves that with the right combination of ingredients and techniques, even simple dishes can be elevated to new heights. The key lies in the quality of the ingredients and the precision of the cooking method.

Frequently Asked Questions

The combination of grilled squid, potatoes, and olives is sure to delight diners, and London's use of green harissa adds a unique twist to the traditional seafood dish. As the dish gains popularity, it's likely to become a staple on menus across the country.

What type of potatoes are used in the dish? Yukon Gold potatoes are used for their buttery flavor and creamy texture. How is the green harissa made? The green harissa is herb-packed, suggesting a blend of fresh herbs such as parsley, cilantro, and dill. What is the significance of Castelvetrano olives? Castelvetrano olives are known for their bright green color and gentle brine, which complements the charred flavor of the squid.