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Grilled Squid, Broccolini & Romesco
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Tuca Mezzomo

Tuca Mezzomo

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.

  • Playlist
  • Cover the bottom of the grill with charcoal. Form a very hot blaze, with all the coals burning and clean of ashes

    Step 0
  • Smash, peel, and mince 1 garlic clove

    Step 1
  • Place 1 large red bell pepper directly on the coals for 5m, turning occasionally. Grill until the skin is almost completely blackened

    Step 2
  • Gently scrape the bell pepper with a knife to peel off the charred skin

    Step 3
  • Remove the stem and seeds from the bell pepper

    Step 4
  • Dice into small pieces

    Step 5
  • Place the bell pepper, garlic, and 1 tbsp of hot smoked paprika in the jug of a blender

    Step 6
  • Add 2 tbsp of apple cider vinegar, 2 tbsp of olive oil, and salt to taste

    Step 7
  • Blend on high speed until smooth and homogeneous. The romesco is ready

    Step 8
  • Coat 3 medium squids with ¼ cup of extra virgin olive oil

    Step 9
  • Season squids with salt to taste

    Step 10
  • Grill squids until golden brown on one side

    Step 11
  • Flip squids and grill until golden brown. The squids are grilled

    Step 12
  • Trim the stems of 1 bunch of broccolini

    Step 13
  • Add ¼ cup of extra virgin olive oil and season generously with salt

    Step 14
  • Place the broccolini in a heatproof basket and cook, tossing from time to time, until bright green. The coal-roasted broccolini is ready

    Step 15
  • Place 2 tbsp of the Romesco on a plate and spread it out in a circle. Arrange the Coal-Roasted Broccolini on top

    Step 16
  • Add 2 tbsp of the Grilled Squid. Drizzle with olive oil and sprinkle paprika to taste. The grilled squid, broccolini & romesco is ready.

    Step 17
  • Enjoy!

    Step 18

Yield 3 portions

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    stalk to taste
  • Hot Paprika

    Hot Paprika

    to taste

Romesco

  • Red Bell Pepper

    Large Red Bell Pepper

    1
  • Smoked Paprika

    Hot Smoked Paprika

    1 tbsp
  • Garlic

    Garlic

    1 clove
  • Apple Cider Vinegar

    Apple Cider Vinegar

    2 tbsp
  • Olive Oil

    Olive Oil

    2 tbsp
  • Salt

    Salt

    to taste

Grilled Squid

  • Squid

    Medium Squid

    3
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ¼ cup
  • Salt

    Salt

    to taste
  • Charcoal

    Charcoal

    as needed

Coal-Roasted Broccolini

  • Broccolini

    Broccolini

    1 bunch
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ¼ cup
  • Salt

    Salt

    to taste

Equipment

  • Grill

    Grill

  • Tongs

    Tongs

  • Blender

    Blender

  • Charcoal

    Charcoal

  • Grill

    Grill

  • Charcoal

    Charcoal

  • Grill Basket

    Grill Basket

  • Grill

    Grill

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