- 1200 g Squid
- 1 tablespoon Chili oil
- 4 cloves Garlic cut as slices
- 4 sprigs fresh tarragon
- 2 cubes MAGGI Less Salt Chicken Stock dissolved in 2 tablespoons of hot water
- 600 g baby spinach
- 50 g lime juice
- Pinch of ground black pepper to taste
- 1 tablespoon butter
- 8 wedges Lime
Grilled Squid with Wilted Spinach and Butter
INGREDIENTS
Grilled Squid with Wilted Spinach and Butter with
Grilled Squid with Wilted Spinach and Butter with 
- 1200 g Squid
- 1 tablespoon Chili oil
- 4 cloves Garlic cut as slices
- 4 sprigs fresh tarragon
- 2 cubes MAGGI Less Salt Chicken Stock dissolved in 2 tablespoons of hot water
- 600 g baby spinach
- 50 g lime juice
- Pinch of ground black pepper to taste
- 1 tablespoon butter
- 8 wedges Lime
NUTRITIONAL INFORMATION
Grilled Squid with Wilted Spinach and Butter with
Grilled Squid with Wilted Spinach and Butter with
- Energy 206 (Kcal)
- Protein 26 (g)
- Carbohydrate 11 (g)
- Total Fat 6.3 (g)
HOW TO PREPARE
Grilled Squid with Wilted Spinach and Butter with
Grilled Squid with Wilted Spinach and Butter with
1
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 Less Salt Chicken Stock and leave to marinate for 2 hours.
2
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.
3
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.
4
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.
REVIEWS
Grilled Squid with Wilted Spinach and Butter with
