Seared squid with baby courgette and olive oil
In her book Olive Oil, olive oil sommelier Wilma van Grinsven-Padberg shares her knowledge of and love for olive oil. And a whole lot of delicious recipes, such as this seared squid with a sauce of baby courgette and olive oil.
Have you never prepared squid before? Don’t worry. This recipe shows that it’s really not that difficult. The most important thing is to sear the squid briefly and not let it cook for too long, otherwise it will become tough.
Method
1. Cut the squid into thin strips and mix with the 35 ml olive oil. Cut the courgette into chunks and finely chop the garlic. Heat the remaining olive oil in a small pan and gently fry the garlic in it. Braise the courgettes until half cooked in the garlic oil and add the basil, then purée everything in a blender and season with sea salt and black pepper. Chop the parsley as finely as possible.
2. Heat a pan until it starts to smoke, then fry the squid very briefly, for 10–20 seconds. Sprinkle with some of the chopped parsley and a few drops of lemon juice.
3. Briefly heat the courgette sauce and spoon it onto four plates. Divide the squid over the sauce. Finally, grate some lemon zest over the squid.
Title: Olive Oil
Author: Wilma van Grinsven-Padberg
Publisher: Terra Lannoo
Price: €25.99
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