for 4 person

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 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

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

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.

Show complete recipe