Cooking time: 5 min - Preparation time: 10 min - For: 6 people
Ingredients
800 gr of cleaned squid
1 small carrot
1/4 red pepper and 1/4 yellow pepper
1 celery stalk
2 spring onions
A few sprigs of dill and chives
1 Orange
1 tbsp of vinegar
1 tbsp of olive oil
1 pinch of 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 a marinade: Cut all the vegetables into very small dice. Place them gradually in a large bowl.
2. Add the juice and zest of the orange, the chilli pepper, salt and pepper. Then pour in the olive oil and vinegar. Set aside in the refrigerator for at least one hour.
3. Cut the bodies of the squid into pieces. Heat the Kokko. Oil it lightly and cook the squid (body and tentacles) for about ten minutes.
4. Place on absorbent paper and then arrange on a serving dish. Add the vegetable marinade, chives and chopped dill.
Tip: Mix carefully and enjoy immediately.
