Grilled squid on a bed of tomatoes
|3 cleaned squids|
|4 ripe tomatoes, thinly sliced|
|6 tbsp of olive oil|
|1 Tbsp of pickled capers|
|1 garlic clove, crushed and finely chopped|
|1 Tbsp of chopped mint leaves|
|4 sprigs of parsley or cilantro, chopped|
|The juice of half a lemon|
|1 bird's eye chili, finely chopped|
|Salt and pepper flowers|
1- In a cast iron pan over high heat, pour a little olive oil.
2- Cut the squid to open it. When the pan smokes a little, add the calamari and cook for about 1 minute on each side. Let rest on a plate.
3- Add oil to the same pan and add the capers. Quickly fry for a few seconds and set aside.
4- In a plate to share, pour a little olive oil on the plate and spread the tomato slices.
5- Cut the squid into slices and place them on the tomatoes.
6- In a bowl, combine the lemon juice, 4 Tbsp of olive oil, chili, fried capers, garlic and chopped herbs. Pour the mixture onto the plate.
7- Salt and pepper to taste.
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