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Grilled squid tentacles with baked potatoes
A delicious dish of tender grilled squid tentacles served with crispy baked potatoes.
Open Fire Plancha BBQ
2
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120 Minutes
Medium
Ingredients
- 1 kg squid tentacles
- 1 lemon
- 3 cloves of garlic (crushed)
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 800 gr firm potatoes (in wedges)
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
TiGER FiRE Accessories
Ingredients
- 1 kg squid tentacles
- 1 lemon
- 3 cloves of garlic (crushed)
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 800 gr firm potatoes (in wedges)
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
TiGER FiRE Accessories
Preparatory work:
Squid Preparation:
- Rinse the squid tentacles well under cold water.
- Bring the pot of salted water to a boil. Add the lemon and garlic. Cook the squid tentacles for 40-45 minutes until tender. Let cool. For more flavor, you can also use fish stock combined with white wine.
Potatoes Prepare:
- Wash the potatoes thoroughly and cut them into wedges. Boil the potatoes in salted water for 10 minutes. Drain and allow to evaporate.
Let's cook!
- In a bowl, mix the olive oil, paprika, sea salt and black pepper. Brush the squid tentacles with the mixture.
- Place the squid tentacles on the hot grill and grill for 3-4 minutes per side, until they have nice grill marks and are slightly crispy on the outside.
- Brush the griddle with olive oil and heat on the BBQ.Mix the potatoes with sea salt and black pepper.
- Spread the potatoes evenly on the baking sheet and bake for 15-20 minutes, turning frequently, until golden brown and crispy.
Suggestion
- Serve the grilled squid tentacles on a large plate along with the baked potatoes. Garnish with additional lemon slices and fresh parsley.
- This dish goes perfectly with a crisp, dry white wine such as a Sauvignon Blanc or a chilled rosé.
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