Cooking time: 5 min – Preparation time: 10 min – Serves: 6
Ingredients
800 g cleaned squid
1 small carrot
1/4 red bell pepper and 1/4 yellow bell 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 grill 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 Espelette 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 the grill and cook the squid (bodies and tentacles) for about ten minutes.
4. Place on paper towels, then arrange on a serving dish. Add the vegetable marinade, and sprinkle with chopped chives and dill.
Tip: Mix well and enjoy immediately.
