Squid with Mediterranean Vegetables
Ingredients
- Ingredients
- 600 grams Cuttlefish (ready to cook)
- 1 garlic clove
- olive oil (for sautéing and marinating)
- 1 paprika
- 100 grams Artichoke hearts (canned in water)
- 1 Zucchini
- Vinaigrette
- lemons
- 4 Tbsps olive oil
- 1 Tomato
- ½ bunch Chives (finely chopped)
- 1 shallot (finely chopped)
- salt
- freshly ground peppers
Preparation steps
Blanch the tomato in a pot of boiling water for 10 seconds. Drain, rinse under cold water, peel, quarter, remove the seeds and finely chop.
In a bowl, whisk together the tomato, lemon juice, shallot, oil and chives, season with salt and pepper.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut crosswise into thin strips. Rinse and slice the zucchini. Drain and halve artichoke hearts.
Peel and very finely chop the garlic and mix with 4 tablespoons olive oil and the squid, tossing to coat. Marinate 10 minutes.
Heat a grill to medium and grill the squid, turning it as it cooks, 6-8 minutes. Season with salt and pepper.
Meanwhile, heat 3 tablespoons of oil in a large skillet. Add the pepper, cooking until crisp-tender, then the zucchini, cooking until crisp-tender and the artichoke hearts and saute all together until al dente. Season with salt and pepper, arrange the vegetables on plates, top with the grilled squid and serve drizzled with the tomato vinaigrette.
