European squid in tomato salsa
Recipe
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20 minutes
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30 minutes
-
50 minutes
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8 persons
Pijlstaartinktvis, tomatensalsa en de Big Green Egg zijn een match made in heaven. En al deze ingrediënten komen in dit recept voor de kamado samen. De bereiding is heel eenvoudig, net als het schoonmaken van de pijlstaartinktvis wat we in dit recept stap-voor-stap uitleggen. De inktvis? Die bak je kort op de plancha zodat het vlees lekker mals blijft.
INGREDIENTS
Squid
- 1 kg European squid
- 1 lemon
- 1 tbsp olive oil, plus extra for greasing
Salsa
- 2 shallots
- 2 cloves of garlic
- 2 pomodori tomatoes
- 1 tbsp capers
- ½ cm fresh ginger
- 2 cm red Spanish chilli pepper
- 3 sprigs of leaf parsley
- 200 ml olive oil
- 16 pitted black olives
- 100 ml passata
- 2 tsp vinegar
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid in place to a temperature of 220°C.
- Meanwhile, pull the tentacles from the tubes (bodies) of the European squids and pinch the stomach and ink sac off the tentacles. Remove the quill (cuttlebone) from the tubes and cut off the fins. Using the back of a knife, press the jelly-like mass out of the tubes. Cut the lemon in half and squeeze out the juice. Rinse the squid tubes and tentacles well in cold water with the lemon juice.
- For the salsa, peel and chop the shallots and garlic. Cut the tomatoes into small cubes and finely chop the capers. Peel the ginger root and finely chop it and the chilli. Pick the leaves from the sprigs of parsley and chop finely.
METHOD
- Place a half plancha, smooth side up, on the grill to preheat it. For the salsa, pour the olive oil into a cast-iron saucepan and place it on the grid. Wait until the oil is hot, add the shallot and garlic and fry until the shallot is translucent.
- Remove the pan from the EGG, add the tomato, capers, ginger root, chilli, olives and passata. Spoon into a bowl, stir gently and leave to cool to lukewarm.
- Meanwhile, drain the squid and pat dry with kitchen paper. Drizzle with the olive oil and rub the squid with it all around. Sprinkle with salt and pepper to taste.
- Using a wad of kitchen paper, grease the plancha with olive oil. Place the tubes and tentacles on the plancha and fry for about 2 minutes. Flip them over and bake again for about 2 minutes until the tubes bulge. Close the lid of the kamado after each operation. Meanwhile, mix the parsley and vinegar into the salsa.
- Remove the squid from the EGG and mix through the salsa. Serve in the bowl or on a pretty plate.
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