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Pulpo al Limóne – Squid with lemon

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Ingredients for 2 servings:

  • 2 tbsp olive oil
  • 1 garlic clove(s)
  • 50 ml dry white wine
  • ½ lemon(s), juice
  • 400 g squid(s) (tentacles), cut into pieces, cooked, frozen
  • salt and pepper
  • some lettuce leaves as a base, e.g. iceberg lettuce

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thaw the squid and cut into pieces. Peel and finely chop the garlic clove. Heat the olive oil in a pan over moderate heat. Sauté the garlic for 1-2 minutes. Deglaze with white wine and lemon juice. Add the squid tentacles and simmer on low heat for about 10 minutes. Remove the pan from the heat and let cool for about 5 minutes. Season with salt and pepper and serve on the salad. Pour the sauce over the squid. If you’re short on time, you can also add the squid to the pan from frozen. Just let it simmer a little longer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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