Every time Bart is in Spain, he loves to order “Calamari a la Plancha”, which is delicious grilled squid! For this reason he made this amazing grilled squid with a parsley-garlic sauce. An amazing little dish to share on a summer’s eve. Enjoy!
Make sure the squid is really dry, so take some kitchen paper and dab the squid dry. Cut lozenges in 1 side of the squid to prevent shrinkage. Put some olive oil in a bowl, season with salt and peper and marinate the squid in it for 10 to 15 minutes.
Meanwhile, start making the sauce. Cute a clove of garlic in rough pieces and put them in the kitchen machine together with the parsley and mix it for 15 seconds. Add olive oil and lemon juice. Mix into a grove substance. Season with salt and pepper.
Heat the grill (or frying pan) and cook the squid for 2-3 minutes on each side until golden brown. Don't move the squid while cooking.
Serve the grilled squid on a plate, scoop over the sauce and garnish with some slices lemon. Enjoy!
- 500 g. fresh squid tubes and tentacles, cleaned
- 2 garlic cloves
- handful of fresh parsley
- 1 lemon
- extra virgin olive oil
- salt and pepper