Grilled calamari with salsa verde

Name: Grilled calamari with salsa verde
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: spanish
Ingredients: 1 anchovy fillets; 500 g calamari rings; 2 bunch flat-leaf parsley; 1 garlic cloves; 1 organic lemons; 6 wooden skewers; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp capers; salt and pepper to taste; 1 tbsp lemon juice; ½ tsp sea salt

main dish spanish grill

Total: 20 min. | Active: 20 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

Salsa verde
2 bunch	flat-leaf parsley
1 tbsp	capers
1	anchovy fillet, drained
1	garlic clove
3 tbsp	water
2 tbsp	olive oil
1 tbsp	balsamic vinegar
	salt and pepper to taste

Calamari
1 tbsp	olive oil
1 tbsp	lemon juice
500 g	calamari rings
6	wooden skewers

Charcoal/gas/electric grill
½ tsp	sea salt
1	organic lemon, cut into wedges

How it's done

Salsa verde

Put the parsley and all the other ingredients up to and including the vinegar into a mixer bowl, puree, season.

Calamari

Mix the oil and lemon juice, mix the calamari rings into the mixture, place on skewers.

Charcoal/gas/electric grill

Grill the skewers over/on a high heat (approx. 240°C) for approx. 5 mins. on each side, season with salt. Plate up the calamari with lemon wedges and salsa verde.

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