11/07/2026
Piri piri squid pinchito, shallot, parlsey & lemon. We were introduced to the wonders of piri piri early days when Sam and I were working at The Eagle Pub round the corner from Moro on Farringdon Road. Head chef David Eyre grew up in Mozambique, a Portuguese colony and considered the birthplace of piri piri. The early C15th explorers discovered the birds eye chillis and paired them with Portuguese cooking methods and ingredients to create the iconic sauce. Here we douse the squid liberally with the piri piri before and after charring over charcoal. It is hot, it is firely and so addictive! Also wonderful with prawns and chicken. Time to get the bbq out!
