Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the squid
Herb butter
Ebly wheat salad
Charcoal/gas/electric grill
How it's done
To marinate the squid
Whisk the lemon juice and oil, mix in the garlic, season. Rub the marinade into the squid tentacles, cover and marinate for approx. 30 mins.
Herb butter
Puree the herbs, butter, lime zest and juice until smooth, season. Place the butter on a piece of cling film, shape into a roll, chill.
Ebly wheat salad
Cook the Ebly wheat in boiling salted water for approx. 10 mins. until soft, drain. Whisk the balsamic and oil in a bowl. Add the Ebly wheat and the olives, season, allow to cool slightly, mix in the herbs.
Charcoal/gas/electric grill
Mix the pimientos with the oil, season. With the lid down, grill the pimientos with the squid tentacles over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Serve the Ebly wheat salad and herb butter with the squid and pimientos.
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