Cooking time: 5 min - Preparation time: 10 min - Serves 6
Ingredients
800 g cleaned squid
1 small carrot
1/4 red bell pepper and 1/4 yellow bell pepper
1 celery stalk
2 spring onions
A few stalks of dill and chives
1 Orange
1 tbsp. tablespoon vinegar
1 tablespoon olive oil
1 pinch Espelette pepper
Equipment:
Kamado Kokko L
or Kamado XL
Grans black clay bowl Chamba
Reversible cast-iron plancha hob
Set of 4 stainless steel utensils including a spatula, a large fork, a brush for marinades and tongs.
Preparation:
1. Prepare marinade: Cut all vegetables into very small cubes. Place in a large bowl as you go.
2. Add orange juice and zest, chilli, salt and pepper. Pour in the olive oil and vinegar. Chill for at least an hour.
3. Cut the squid into pieces. Heat the Kokko. Lightly oil and cook the squid (body and tentacles) for around ten minutes.
4. Place on a paper towel and present in a serving dish. Add the vegetable marinade, chopped chives and dill.
Tip: Mix thoroughly and serve immediately.
