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Spanish الطبق الرئيسي

Grilled Squid with Wilted Spinach and Butter

0
30 Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1200 g
Squids, diced
4 Cloves
Garlic, finely chopped
4 sprigs
Tarragon, chopped
2 cubes
MAGGI® Chicken Bouillon Less Salt
600 g
Spinach, chopped
2 pieces
Lime juice 
1 pinch
Ground Black Pepper
1 tbsp
Butter
8 pieces
Dried lime

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Instruction

30 Minutes
Step 1
1 Min
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 chilli oil, garlic, tarragon, MAGGI® Chicken Bouillon Less Salt and leave to marinate for 2 hours.
Step 2
1 Min
Dip the spinach in boiling water for 10 seconds and then refresh in cold water. Strain and keep it covered in a warm place until all the water drain outs.
Step 3
1 Min
Heat a frying pan on high heat until it becomes very hot, and cook the squid in small batches. De-glaze 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.
Step 4
1 Min
Reheat the sauce; adjust the seasoning with lime juice and ground pepper. Remove from heat and add the butter while stirring. Place the spinach in a serving platter and then place the squid on top and finally the sauce. Garnish with lemon wedges and serve hot.
Grilled Squid with Wilted Spinach and Butter

Step 1 of 4

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 chilli oil, garlic, tarragon, MAGGI® Chicken Bouillon Less Salt and leave to marinate for 2 hours.

Grilled Squid with Wilted Spinach and Butter

Step 2 of 4

Dip the spinach in boiling water for 10 seconds and then refresh in cold water. Strain and keep it covered in a warm place until all the water drain outs.

Grilled Squid with Wilted Spinach and Butter

Step 3 of 4

Heat a frying pan on high heat until it becomes very hot, and cook the squid in small batches. De-glaze 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.

Grilled Squid with Wilted Spinach and Butter

Step 4 of 4

Reheat the sauce; adjust the seasoning with lime juice and ground pepper. Remove from heat and add the butter while stirring. Place the spinach in a serving platter and then place the squid on top and finally the sauce. Garnish with lemon wedges and serve hot.

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