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Squid with lime and herb butter
30 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 779
  • Fat about 40g
  • Carbohydrates about 50g
  • Protein about 53g
This is needed
This is needed for 4 people
To marinate the squid
  • 2 tbsp olive oil
  • 1 organic lemon, the whole juice
  • 1 garlic clove, squeezed
  • 0.25 tsp salt
  • a little pepper
  • 8 pre-cooked octopus tentacles
Herb butter
  • 2 bunches herbs (e.g. basil, thyme, parsley)
  • 100 g butter, soft
  • 2 lime, rinsed with hot water; use grated zest and 2 tbsp of juice
  • 0.5 tsp salt
  • a little pepper
Ebly wheat salad
  • 200 g pre-cooked durum wheat (Ebly®)
  • salted water, boiling
  • 3 tbsp white balsamic vinegar
  • 75 g pitted green olives, cut in half
  • a little pepper
  • 0.75 tsp salt
  • 1 tbsp olive oil
  • 1 bunch mixed herbs (e.g. parsley, chives, basil, etc.), roughly chopped
Charcoal/gas/electric grill
  • 250 g pimientos de padrón
  • 1 tbsp olive oil
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
To marinate the squid
Whisk the lemon juice and oil, mix in the garlic, season. Rub the marinade into the squid tentacles, cover and marinate for approx. 30 mins.
Herb butter
Puree the herbs, butter, lime zest and juice until smooth, season. Place the butter on a piece of cling film, shape into a roll, chill.
Ebly wheat salad
Cook the Ebly wheat in boiling salted water for approx. 10 mins. until soft, drain. Whisk the balsamic and oil in a bowl. Add the Ebly wheat and the olives, season, allow to cool slightly, mix in the herbs.
Charcoal/gas/electric grill
Mix the pimientos with the oil, season. With the lid down, grill the pimientos with the squid tentacles over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Serve the Ebly wheat salad and herb butter with the squid and pimientos.

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