• 1200 g squid, cleaned
• 1 tablespoon chili oil
• 4 cloves garlic, thinly sliced
• 4 sprigs fresh tarragon, coarsely chopped
• 2 cubes MAGGI® Chicken Less Salt Bouillon, finely chopped and melted with 2 tablespoons hot water
• 600 g baby spinach
• 50 g lime juice, or juice of 2 limes
• Pinch of ground black pepper, to taste
• 1 tablespoon butter
• 8 wedges lime, to serve

Preparation

Split the squids into 2 pieces each, then mark them with a sharp knife in 2 crossing way around ½ cm between the lines; marinate with chili oil, garlic, tarragon, MAGGI® Chicken Less Salt Bouillon and leave to marinate for 2 hours.

Dip the spinach in boiling water for 10 seconds and then refresh in cold water, then strain and keep them covered in a warm place to release the water.

Put a frying pan on high heat until it becomes very hot, and cook the squid in small batches. Deglaze the pan with ½ cup of water after every batch and put in a small sauce pot, so you will be cleaning your pan and keeping some sauce for topping at the same time.

Reheat the sauce; adjust the seasoning with lime juice and ground pepper. Remove from heat and add the butter while stirring. Dress the spinach in a serving platter and then place the squid on top and finally the sauce. Garnish with lemon wedges and serve hot.