You can grill or char-grill squid for extra flavor! Serve it as a meal with a nice salad on the side or as an appetizer with some nice cold beer or white wine.
Serves: 4 Prep. time: 20′ Cooks in: 20′ Ready in: 40′
1 kg large squids, cleaned, cut in large pieces
2 cups basil leaves
1-2 garlic cloves, finely chopped
1/3 cups extra-virgin olive oil + extra for the pan
50 g pine nuts
½ cup parmesan, grated
Preheat oven at 220oC. Transfer squids on a medium non-stick pan brushed with oil. Drizzle with a little oil, toss with your hands and bake for 15-20 minutes (maximum).
In the meantime prepare the pesto. Whizz basil leaves in your multi with garlic and olive oil. Gradually add pine nuts, parmesan and some salt and pepper (check according to your taste) whizzing at all times.
Transfer squids on a plate and drizzle with pesto. Serve warm.
Photo: Vangelis Paterakis – Food styling: Elena Jeffrey
Και η συνταγή στα ελληνικά: Ψητά καλαμάρια με πέστο βασιλικού