Squid with lime and herb butter
Ingredients
for 4 person
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 |
2 bunch | 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 |
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 |
250 g | pimientos de Padrón |
1 tbsp | olive oil |
salt and pepper to taste |
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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