A squid caught in calm seas, quickly grilled, glazed with Mediterranean chimichurri, and finished with a fresh sprinkling of mint basil and apple herb. A simple, fragrant dish, where savory flavors, smokiness, and herbal notes chase each other in perfect balance.
Ingredients
- 500 g squid, cleaned
- 10 g mint basil
- 10 g apple herb
- Maldon salt
- black pepper
- for the chimichurri
- 100 g parsley leaves
- 50 g celery
- 10 g garlic
- 10 g cumin
- 15 g sweet smoked paprika
- salt
- pepper
- 100 cl extra virgin olive oil
Procedure
Gut and rinse the squid, dry them thoroughly, then cut them lengthwise to open them up like a book and skewer them on a steel skewer. Season them immediately with extra virgin olive oil, Maldon salt, and freshly ground black pepper, rubbing the seasoning well into the surface so that it penetrates the fibers.
Prepare the chimichurri by blending the parsley leaves with celery, garlic, cumin, sweet smoked paprika, salt, pepper, and extra virgin olive oil in a food processor until you obtain a smooth, shiny sauce; sieve and filter it twice to obtain a fine texture. Brush both sides of the squid skewers with the chimichurri, taking care to cover the edges as well. Heat the grill to high and cook the squid for about two minutes on each side, looking for light grill marks without letting it toughen.
To serve, place the skewer in the center of the plate, then cover almost the entire surface with mint basil and apple herb as if it were a green breadcrumb coating, to give the bite an aromatic freshness; if desired, finish with a drizzle of oil and a final pinch of Maldon salt.
