Serves: 4 • Prep: 20 minutes • Cooking: 1 minute • Difficulty: easy
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Ingredients
- Large squid: 500g
- Olive oil: 2cl
- Garlic: 1 clove
- Parsley: ¼ bunch
- A pinch of Espelette pepper
For the sauce:
- Homemade mayonnaise: 40 g
- Moutarde au Piment d’Espelette Pommery®: 40 g
Method: Basque-Style Seared Squid with Creamy Moutarde au Piment d'Espelette Pommery® Sauce
- Separate the heads from the bodies of the squid.
- For the heads, remove the innards and beak, then separate the tentacles.
- For the bodies, remove the quill and the innards, then run a knife along the full length to open them out completely.
- Rinse and clean thoroughly to remove any impurities (remaining innards, ink, sand...).
- Score the inside of the squid bodies in a criss-cross pattern with a very sharp knife.
- Pat thoroughly dry with paper towel.
- Heat the olive oil in a very hot pan and quickly sear the squid heads and bodies.
- Finish at the last moment with finely chopped garlic, chopped flat-leaf parsley, Espelette pepper and fine salt.
- Serve as you like: hot, warm or cold.
Sauce:
- Make a homemade mayonnaise and add an equal quantity of wholegrain Moutarde au Piment d’Espelette Pommery®.
