Tender, lightly golden squid bathed in a full-flavoured garlic and parsley sauce, the kind you mop up with bread down to the very last drop.
Picual brings intensity to the garlic and parsley sauce, with its aromas of green leaf and tomato plant, providing just the right counterpoint to the delicate texture of the squid.
Grilled Squid
Grilled Squid is simple, quick and full of the flavour of the sea. Served with a garlic and parsley sauce made with Picual EVOO, it is the perfect starter or main course for any occasion, with no fuss in the kitchen.
Servings 3 people
Ingredients
- 6 Medium squid
- 2 cloves Garlic
- 100 ml Picual at Veraison EVOO For the sauce
- 2 tablespoons Picual at Veraison EVOO For grilling
- Chopped parsley To taste
- Salt To taste
Instructions
- Make the sauce.In a mortar, crush the garlic with the chopped parsley and a pinch of salt. Add the 100 ml of EVOO and mix. Pour into a sauce boat.
- Cook the squid.Pour the 2 tablespoons of EVOO into a frying pan and heat over medium heat. Add the squid with a pinch of salt and cook covered (so the oil doesn’t spatter) until tender, about 8-10 minutes.
Cook covered so it doesn’t spatter, but uncover for the last minute if you want them to release less water and turn more golden.
Notes
- We chose Picual to achieve an intensely flavoured sauce, with aromas of green leaf and tomato plant.
- The garlic and parsley sauce can be made in advance; its flavour improves if left to rest for a while.
- If you prefer a lighter version, add salt only through the sauce and not during cooking.
- If the squid are large, butterfly them into fillets so they cook more quickly and evenly.
