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Grilled calamari with salsa verde
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 198
  • Fat about 11g
  • Carbohydrates about 6g
  • Protein about 20g
This is needed
This is needed for 4 people
Salsa verde
  • 2 bunches flat-leaf parsley
  • 1 tbsp capers
  • 1 anchovy fillet, drained
  • 1 garlic clove
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 6 wooden skewers
  • 500 g calamari rings
  • 1 tbsp lemon juice
Charcoal/gas/electric grill
  • 1 organic lemon, cut into wedges
  • 0.5 tsp sea salt
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And that's how it's done
And that's how it's done
Salsa verde
Put the parsley and all the other ingredients up to and including the vinegar into a mixer bowl, puree, season.
Mix the oil and lemon juice, mix the calamari rings into the mixture, place on skewers.
Charcoal/gas/electric grill
Grill the skewers over/on a high heat (approx. 240°C) for approx. 5 mins. on each side, season with salt. Plate up the calamari with lemon wedges and salsa verde.