📂 Fish & Seafood
#Seafood
#Low Carb
#Keto
#High Protein
Grilled Squid with Green Parsley Sauce
🦑 Taste the sea with this tender grilled squid. Bathed in a traditional green garlic and parsley sauce, pure protein with no carbs.
🛒 Ingredients
- 1.1 lbs Fresh squid
- 2 Garlic cloves
- A bunch of fresh parsley
- 1.5 fl oz EVOO
- Coarse salt and Lemon
🦑 Grilled Squid: Tender and Full of the Sea
Getting grilled squid to be tender and not rubbery has its trick. The secret is perfect drying of the product and very brief exposure to extremely high heat. Bathed at the last second with the classic crushed garlic and parsley dressing, it becomes a top-notch dinner, very light, that will transport you straight to the coast.
🌊 Why it is exceptionally healthy
- Pure Lean Protein: Squid is an excellent source of high biological value protein with a fat content of less than 2%, ideal for weight loss diets.
- Iodine for Metabolism: It provides large amounts of iodine, an essential mineral for thyroid function, which regulates our basal metabolism.
- Chlorophyll and Iron: Abundant fresh parsley is not just a garnish; it is an injection of vitamin C, assimilable iron, and breath-purifying compounds.
📝 Step-by-Step Preparation
- Thorough Cleaning: Ask your fishmonger for 1.1 lbs (500g) of clean medium or small squid. Separate the tubes from the tentacles. Make sure there is no sand or the transparent "pen" inside.
- Critical Drying: This step is the most important. Dry the squid scrupulously inside and out using plenty of paper towels. If they have water, they will boil instead of grill. Make a few light crosswise cuts on them (without slicing through) so the heat penetrates and they don't curl too much.
- The Green Sauce (Majado): In a mortar, put 2 peeled garlic cloves, a good handful of clean fresh parsley leaves, and a pinch of coarse salt. Crush until you get a paste. Add 1.5 fl oz (45ml) of EVOO and a few drops of lemon juice. Mix well and set aside.
- The Smoking Griddle: Put a griddle or large skillet over maximum heat. Do not add oil at first. When it is extremely hot and smoking, brush the squid with a little oil and toss them on the griddle.
- Flash Cooking: Squid needs either very little time or a lot of time. For grilling, cook them for just 1 to 1.5 minutes per side until they take on a toasted color. More time will make them tough as rubber.
- The Final Bath: Turn off the heat, serve the hot squid on a platter, and immediately pour the green sauce from the mortar over them. The heat of the squid will awaken the aromas of the raw garlic.
