
Grilled Squid, Broccolini & Romesco
1h
A fast preparation with squid that makes it very tender, juicy and slightly smoked, roasted broccolini and a slightly hot and tangy romesco sauce.
Perfect for a sunday lunch with family or friends.
Cover the bottom of the grill with charcoal. Form a very hot blaze, with all the coals burning and clean of ashes
Smash, peel, and mince 1 garlic clove
Place 1 large red bell pepper directly on the coals for 5m, turning occasionally. Grill until the skin is almost completely blackened
Gently scrape the bell pepper with a knife to peel off the charred skin
Remove the stem and seeds from the bell pepper
Dice into small pieces
Place the bell pepper, garlic, and 1 tbsp of hot smoked paprika in the jug of a blender
Add 2 tbsp of apple cider vinegar, 2 tbsp of olive oil, and salt to taste
Blend on high speed until smooth and homogeneous. The romesco is ready
Coat 3 medium squids with ¼ cup of extra virgin olive oil
Season squids with salt to taste
Grill squids until golden brown on one side
Flip squids and grill until golden brown. The squids are grilled
Trim the stems of 1 bunch of broccolini
Add ¼ cup of extra virgin olive oil and season generously with salt
Place the broccolini in a heatproof basket and cook, tossing from time to time, until bright green. The coal-roasted broccolini is ready
Place 2 tbsp of the Romesco on a plate and spread it out in a circle. Arrange the Coal-Roasted Broccolini on top
Add 2 tbsp of the Grilled Squid. Drizzle with olive oil and sprinkle paprika to taste. The grilled squid, broccolini & romesco is ready.
Enjoy!
Yield 3 portions
Extra Virgin Olive Oil
stalk to tasteHot Paprika
to taste
Romesco
Large Red Bell Pepper
1Hot Smoked Paprika
1 tbspGarlic
1 cloveApple Cider Vinegar
2 tbspOlive Oil
2 tbspSalt
to taste
Grilled Squid
Medium Squid
3Extra Virgin Olive Oil
¼ cupSalt
to tasteCharcoal
as needed
Coal-Roasted Broccolini
Broccolini
1 bunchExtra Virgin Olive Oil
¼ cupSalt
to taste
Equipment
Grill
Tongs
Blender
Charcoal
Grill
Charcoal
Grill Basket
Grill