Squid Skewers on Tomato and Aioli Toasts
Ingredients
- For the aioli
- 5 garlic cloves
- 3 egg yolks
- 1 tsp spicy Mustard
- salt
- white, freshly ground peppers
- 300 milliliters olive oil
- ½ Tbsp lemon juice
- For the squid skewers
- 16 Mini-squid
- lemon juice (for drizzling)
- 2 sprigs rosemary
- 1 Red chili pepper
- olive oil (for drizzling)
- In addition
- 2 ripe Tomatoes
- 4 large Lettuce
- 4 white bread
Preparation steps
For the aioli: peel garlic and squeeze through a garlic press. Combine garlic, egg yolks and mustard and season with a pinch of salt and pepper. Whisk in a large bowl until white and creamy. Gradually add oil, whisking constantly. Add lemon juice and season with salt to taste.
For the skewers: rinse and pat dry squid. Thread 2 squid tubes per wooden skewer, sprinkle with lemon juice and season with salt and pepper. Rinse rosemary, shake dry and pluck off tips. Rinse chile pepper and cut into rings. Arrange skewers with rosemary and chile rings in an aluminum grill pan and drizzle with olive oil. Grill on a hot grill for about 5-7 minutes, turning occasionally.
Rinse and pat dry tomatoes, quarter and remove seeds, cut into strips. Rinse and spin dry lettuce leaves, tear into smaller pieces, if desired. Toast bread slices on a grill from both sides.
Spread bread slices with a little aioli, top with a lettuce leaf and some tomato strips. Arrange squid skewers with rosemary and chile rings on top. Serve immediately.
