For: 4 people • Preparation : 20 minutes • Cooking : 1 minute • Difficulty : easy
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Ingredients
- Large squids: 500g
- Olive oil: 2 cl
- Garlic: 1 clove
- Parsley: ¼ bunch
- A handful of Espelette pepper
For the sauce:
- Homemade mayonnaise sauce: 40 g
- Pommery® Old-Fashioned Mustard with Espelette Pepper: 40 g
Recipe process
- Separate the head from the body of the squid.
- For the head part, remove the entrails and beak, then separate all the tentacles.
- For the body, remove the bone, remove the entrails, then slice the entire length to open it completely.
- Rinse and clean to remove impurities (remaining entrails, ink, sand, etc.).
- Cut the inside of the squid in a grid pattern with a sharp knife.
- Dry well with absorbent paper.
- Heat the olive oil in a very hot frying pan and quickly sauté the heads and bodies of the squid.
- Finish at the last moment with the finely chopped garlic, chopped flat-leaf parsley, Espelette pepper and fine salt.
- Serve hot, warm or cold as you wish.
Sauce:
- Make a homemade mayonnaise sauce and add the Pommery® old-fashioned Espelette pepper mustard.
