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squid with olive oil, honey roasted tomatoes, greek yogurt |

BBQ, Brunch, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Simple, delicious and full of flavor. A sure hit for the seafood lovers!

Note

It is very important not to overcook the squid, it will become too firm to bite.

Ingredients

Recipe for 12 tapas

Squid

900 Gr

Squid

Salad

12 Unit(s)

Sundried tomatoes

2 Unit(s)

French shallot

30 Ml

White balsamic vinegar

3 Handful(s)

Arugula leaves

2 Slice(s)

Country bread

12 Tbsp

Greek yogurt

Roasted tomatoes

400 Gr

Cherry tomatoes

1 Tsp

Dry oregano

1 Tbsp

Honey

Preparation time: 45 min

Preheat your oven at 425 °F

Preparation

Clean the calamari and dry them off with paper towel. Cut the shallots and sundried tomatoes into thin strips. Slice the cucumber. Cut the bread into small cubes and then toast them in a pan with olive oil. Finely slice the chives.
Plating

Make a nice thin well of yogourt at the bottom of your serving dishes. Cover with the calamari salad and then sprinkle with arugula leaves as well as croutons for the garnish.
Calamari

Pre-heat your plancha until it is at maximum heat. Add a drizzle of olive oil and then sear the calamari for roughly 1 minute on each side. Once cooled, cut the calamari into rings.
Roasted tomatoes

In a mixing bowl, combine the calamari rings, vinegar, shallots, sundried tomatoes and a generous drizzle of olive oil. Let sit for 5 minutes, season to taste and then serve.
Yogourt sauce

Combine the yogourt with the chives and a splash of lemon juice. Season with salt and pepper to taste.