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Ingredients 10 items

  • 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

How to prepare

  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.

Nutritional informations

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