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Supions with garlic, herb salad
Serves 6
Preparation time: 35 minutes
Cooking time: 5 minutes
Difficulty: *
For the marinade
- 1 kilo supions (small squid)
- 1 garlic clove
- ½ sliced red pepper
- 1 lime
- 4 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp nuoc mâm sauce
- Juice of one lime
- 1 tsp brown sugar
- Salt and pepper
For the herb salad
- 1 radicchio heart
- 1 chicory heart
- 50g mixed baby greens (rocket, lamb’s lettuce, etc.)
- 1 large bunch of mixed herbs (parsley, chives, tarragon, chervil, mint and coriander)
For the sauce
- 4 tbsp olive oil
- 1 tbsp sweet soy sauce
- Juice of half a lime
- Rinse squid and pat dry with paper towels.
- Prepare the marinade. Mince the garlic. Finely chop the red pepper.
- In a bowl, mix the garlic and red pepper. Add the olive oil, soy sauce, nuoc mâm, lemon juice and brown sugar.
- Place the squid in the bowl, gently stir, cover with cling film and refrigerate for at least one hour.
- Prepare the salad. Rinse the leaves. Pluck the herbs. Use scissors to cut the leaves and herbs. Place in large bowl. Prepare the sauce by emulsifying the ingredients.
- Turn your plancha on and make sure it is nice and hot. Transfer the squid to la plancha and sprinkle with the marinade. Grill for 5 minutes, stirring regularly.
- Serve the seared squid with the herb salad and sauce.