Pan-Seared Squid with Salsa Verde

Chop 1 bunch of chives and add to a blender

Chop 1 bunch of parsley and add to the blender

Chop 1 bunch of coriander and add to the blender

Add ½ cup of olive oil

Remove the seeds, chop and add 1½ green chillies to the blender

Add 2 tbsp of pickled Madagascar green peppercorns

Add 9 garlic cloves

Add ½ cup of lemon juice

Add the zest of 1 lemon

Add a generous amount of salt to taste

Blend on medium speed until smooth. The Madagascar peppercorn salsa verde is ready

Clean 2 medium squid in a container filled with ice water. Rub to remove any dirt or sand

Separate the tentacles from the body by holding their base and pulling away from the body

Remove the fins, pulling them by hand. Reserve them in cold water

Remove the tentacles from the intestines by cutting just where the tentacles meet. Check that there is nothing hard to the touch at the top of the tentacles. Discard the intestines

Cut the tentacles into individual pieces and place them in cold water

Remove the clear cartilage from the body by pulling it gently. Discard it

Cut along the seam of the body to open it

Scrape the body clean with the back of the knife

Slice the squid carefully with a sharp knife, barely cutting into the meat

Trim the edges of the body

Cut it into even pieces

Trim and clean the fins with the knife

Cut the fins into equal-sized pieces and place them in cold water

Drain the pieces of squid and season them with salt to taste. Cook them on a very hot skillet over high heat with olive oil to taste until golden brown

Plate 2 tbsp of the Madagascar peppercorn salsa verde

Add the tentacles and body of the squid on top. The squid with salsa verde is ready

Garnish it with micro coriander or coriander leaves to taste and enjoy!