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To taste: Gallo Extra Hot
- 12 clean squid with tentacles
- 4 chopped garlic cloves
- 1 chopped chilli pepper
- 1 tbsp of chopped mint
- 2 tbsp of chopped parsley
- 4 tbsp of chopped coriander
- Pepper, to taste
- Salt, to taste
Method of preparation
Cut the squid in half to open them up. Then punch the top of the squid. Season with salt and half the garlic.
Mix olive oil, chopped herbs, the remaining chopped garlic and chilli in a bowl. Mix and add chili to taste.
Heat a grill pan with olive oil and cook the squid for about 15 minutes, turning on their sides until toasted. Tentacles too.
Put the olive oil mixture in a small saucepan and bring to the boil. Place the squid on a plate and drizzle the olive oil over them.