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.