FROM CHEF JAMES CARUSO.
From chef James Caruso
Searing little squids on hot iron gives them a more pronounced flavor than frying them. Paint your plate black and red using squid ink and piquillo pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
sauce - flavorful relish or dressing or topping served as an accompaniment to food .
A LA PLANCHA
Makes six servings
2 pounds baby squid with tentacles
1/4 cup extra virgin
2 teaspoons sea salt
2 tablespoons lemon juice
4 cloves garlic, minced
4 piquillo peppers
2 tablespoons squid ink
Preparation: Toss the squid with olive oil, salt, lemon juice and garlic. Marinate mar·i·nate
v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates
To soak (meat, for example) in a marinade.
To become marinated. for 30 minutes.
Heat a cast-iron skillet or flat plancha grill to high heat. Puree pu·rée or pu·ree
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.
n. the peppers well in a blender. This puree will be used as one of the sauces.
Grill the squid for about 2 minutes per side. Remove from heat and divide onto 6 small plates. Drizzle a small amount of squid ink and red pepper puree on each plate.
Recipe from chef
James Campbell Caruso's upcoming cookbook, Espana: Exploring
the Flavors of Spain (Gibbs Smith, 2012)