Cooking time: 20 min – Preparation time: 20 min – Serves: 6
Ingredients
800 g small squid
1 tbsp chopped flat-leaf parsley
2 garlic cloves
1 tbsp breadcrumbs
Salt, pepper
For the marinade:
1 tbsp olive oil
1 tbsp cider vinegar
A few sprigs of fresh thyme
A pinch of Espelette pepper
Preparation:
1. After cleaning your squid, cut them into strips, keeping the tentacles whole.
2. Place in a deep dish, mix with a spoonful of olive oil, salt, and pepper.
3. Start cooking your preparation on your plancha. As it begins to cook, mix the parsley, breadcrumbs, and chopped garlic in a bowl. Add this to the squid and let it crisp up in the Kokko for a few moments.
4. Once the squid is nicely coloured, remove them from the plancha and season in a dish with the marinade (oil, vinegar, and Espelette pepper). Sprinkle with thyme and chill.
5. Enjoy as an appetizer at a summer gathering!
Tip: Serve with goat cheese and marinated peppers on a slice of toasted bread.
