Squid with lime and herb butter

Squid with lime and herb butter

Total: 1 hr 40 Min. | Active: 30 Min.
Nutritional value / person: 779 kcal
, Fat: 40 g
, Carbohydrate: 50 g
, Protein: 53 g

Ingredients

4 people

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

1 organic lemon, the whole juice
2 tbsp olive oil
1 garlic clove, squeezed
¼ tsp salt
a little pepper
8 pre-cooked octopus tentacles

Herb butter

2 bunches herbs (e.g. basil, thyme, parsley)
100 g butter, soft
2 limes, rinsed with hot water; use grated zest and 2 tbsp of juice
½ tsp salt
a little pepper

Ebly wheat salad

200 g pre-cooked durum wheat (Ebly®)
salted water, boiling
3 tbsp white balsamic vinegar
1 tbsp olive oil
75 g pitted green olives, cut in half
¾ tsp salt
a little pepper
1 bunch mixed herbs (e.g. parsley, chives, basil, etc.), roughly chopped

Charcoal/gas/electric grill

250 g pimientos de padrón
1 tbsp olive oil
salt and pepper to taste
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How it's done

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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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