Grilled squid with almond sauce and Port wine bittersweet

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[vc_column_text]Ingredients for 4 people:

• Squid, 4 portion size or 8 medium size
• 2 garlic cloves
• Some parsley branches, salt
• 5-6 almonds
• 5 tbsp Port wine bittersweet
• 100 cl extra virgin olive oil

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[vc_column_text]Chop garlic cloves, parsley leaves and almonds with a knife. Mix these ingredients with a little salt, Port wine bittersweet and oil.

Run the tip of your knife along one side of the squid in a diagonal criss-cross pattern.
Pat dry with paper towel.
Cook the squid on a hot griddle pan for a couple of minutes on each side.

Serve with the almond sauce on top.

NOTE: Chop parsley, garlic and almonds ideally with a knife. In a mortar, it will turn into a paste and this is not what is intended.
** Almonds, ideally peeled, either raw or toasted. It can also be made with chopped almond grains, available in the market.
** Squid cooking time depends on the size, but it should not be overcooked since it will become tough and rubbery.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

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