Cooking time: 20 min - Preparation time: 20 min - Serves: 6
Ingredients
800 g small squid
1 tbsp. chopped flat-leaf parsley
2 cloves garlic
1 tbsp. tablespoon breadcrumbs
Salt, pepper
For the marinade:
1 tablespoon olive oil
1 tablespoon cider vinegar
A few sprigs fresh thyme
1 pinch Espelette pepper
Preparation:
1. After cleaning the squid, cut into strips, leaving the tentacles intact.
2. Place in a shallow dish and toss with a spoonful of olive oil, salt and pepper.
3. start cooking on your plancha. While the squid is cooking, mix the parsley, breadcrumbs and chopped garlic in a bowl. Add to the squid and leave to crisp in the Kokko for a few moments.
4. Once the squid have browned, remove them from your plancha, and in a dish, season them with the marinade (oil, vinegar and Espelette pepper). Sprinkle with thyme and chill.
5. Enjoy as an aperitif with a summer meal!
Tip: Serve with goat's cheese and marinated peppers on a slice of toasted bread.
