Cooking time: 5 min – Preparation time: 10 min – Serves: 6
Ingredients
800 g cleaned squid
1 small carrot
1/4 red pepper and 1/4 yellow pepper
1 celery stalk
2 spring onions
A few sprigs of dill and chives
1 orange
1 tbsp vinegar
1 tbsp olive oil
1 pinch Espelette pepper
Equipment:
Kamado Kokko L
or Kamado XL
Large Chamba black clay bowl
Reversible cast iron plancha cooking plate
Set of 4 stainless steel utensils including a spatula, a large fork, a basting brush, and tongs.
Preparation:
1. Prepare a marinade: Dice all the vegetables very finely. Place them in a large bowl as you go.
2. Add the juice and zest of the orange, the pepper, salt, and pepper. Then pour in the olive oil and vinegar. Chill for at least one hour.
3. Cut the squid bodies into pieces. Preheat the Kokko. Lightly oil it and cook the squid (bodies and tentacles) for about ten minutes.
4. Place on absorbent paper, then arrange on the serving dish. Add the vegetable marinade, and sprinkle with chopped chives and dill.
Tip: Mix thoroughly and enjoy immediately.
