ONIMA recipes

Grilled Squid with Chimichurri

Name: Grilled Squid with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 1 cleaned squid, dried, oiled, and lightly salted; Sobrasada butter (see 1-2-3 Butter 'zine for recipe); Chimichurri (see recipe below); 1/2 cup (30 g) fresh parsley, finely chopped; 1/2 cup (30g) fresh cilantro, finely chopped; 1 fresh chili; 3 cloves garlic, minced; 2 shallots, minced; 1 tsp dried herbes de Provence; 1/4 cup (60 ml) extra virgin olive oil; 2 tbsp (30 ml) sherry vinegar; 1/2 tsp kosher salt

By Tyler Mains

A smoky and flavorful recipe for Grilled Squid with Chimichurri.

Yield: Serves 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

1 cleaned squid, dried, oiled, and lightly salted
Sobrasada butter (see 1-2-3 Butter 'zine for recipe)
Chimichurri (see recipe below)

Chimichurri

1/2 cup (30 g) fresh parsley, finely chopped
1/2 cup (30g) fresh cilantro, finely chopped
1 fresh chili
3 cloves garlic, minced
2 shallots, minced
1 tsp dried herbes de Provence
1/4 cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) sherry vinegar
1/2 tsp kosher salt

Step by step

Prepare the Squid

Dry the cleaned squid thoroughly, brush with oil, and lightly salt. Prepare a wood grill or heat an oiled stainless steel pan over high heat.
Grill the Squid

Place the squid onto the grill or pan. Flip occasionally while basting with sobrasada butter until the squid is cooked through, about 3-4 minutes. Set aside to rest.
Prepare the Chimichurri

Combine parsley, cilantro, garlic, shallots, herbs, chopped chili, olive oil, sherry vinegar, and salt in a bowl. Stir well to combine. Let the mixture rest for at least 15 minutes to allow the flavors to meld. Optional: blend.
Plate the Dish

Swipe a spoon of sobrasada butter on a warm plate. Thinly slice the squid and place it on top of the butter. Garnish with chimichurri and serve immediately.

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Ingredients	Preparation flow
1 cleaned squid, dried, oiled, and lightly salted	Dry squid thoroughly, oil and lightly salt. Prepare a wood grill or a hot, oiled stainless steel pan.	Grill, turning and basting with sobrasada butter, until cooked through, about 3–4 minutes. Rest.	Swipe butter onto a warm plate. Slice squid, arrange on top and finish with the chimichurri. Serve immediately.
Sobrasada butter (see 1-2-3 Butter 'zine for recipe)
1/2 cup (30 g) fresh parsley, finely chopped	Mix the chopped herbs, chili, garlic, shallots, oil, vinegar and salt. Rest at least 15 minutes; blending is optional.
1/2 cup (30g) fresh cilantro, finely chopped
1 fresh chili
3 cloves garlic, minced
2 shallots, minced
1 tsp dried herbes de Provence
1/4 cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) sherry vinegar
1/2 tsp kosher salt
Sobrasada butter for plating