Grilled spear squid with squid ink sauce
You can use commercially available squid ink sauce instead of the squid ink sauce used this time.
[2] When cooking the squid with the lid on, place a weight such as a pot on top of the lid to cook it in a diavola style.
[2] When cooking the squid with the lid on, place a weight such as a pot on top of the lid to cook it in a diavola style.
How to make it
1
Wipe off the moisture from the cleaned spear squid (body) and legs with a paper towel and season with a little salt and pepper
2
Add olive oil and squid (bodies and legs) to a heated frying pan, cover with a lid, and place a pot or other pan on top of the lid to heat
3
Strain the squid ink sauce and place it in a pot. Add the squid oil from step (2) and simmer over high heat for 20 seconds. Add the white wine, tomato sauce, and a pinch of salt and simmer for 4 minutes
4
Pour squid ink sauce onto a plate, arrange the squid on top, sprinkle with tomato sauce and Italian parsley, and drizzle with olive oil
Ingredientsfor 1 person
-
- Squid (cleaned) 165g
- 1 drink
-
- Squid ink sauce
- 70g
-
-
Ardoino
Extra Virgin Olive - 1
-
Ardoino
-
- salt
- Appropriate
-
- Pick it
- A little
-
- Basic tomato sauce
- 2 tbsp
-
- White wine
- 20cc
-
- Italian parsley for garnish, finely chopped.
- A pinch
-
-
Olive Oil
for
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
for
[PR]
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