Poêlée of small squids

Poêlée of small squids

For 4 people


Preparation: 20 minutes 
Cooking: 3 in 4 minutes 
• 800 g of small squids (or of small squids) cleaned. 
• 2 cloves of garlic 
• 3 soup spoons of olive oil 
• ½ soup spoon of Pastis HB
• 2 handles of rocket (to serve) 
• Salt and pepper of the mill 


Rinse small squids in the fresh water, then mop them several times in some absorbing paper.
Sort out, wash and press the rocket. In a small salad bowl, mix her in a spoon of olive oil, the balsamic vinegar, a little salt and pepper. Cover 4 plates. 
Make warm the rest of the olive oil in a big frying pan, with the whole cloves of garlic, in their skin. Spread small squids as far as possible, salt, pepper and make return them 3 or 4 minutes over a brisk heat, by turning them several times, until they begin to gild. Water them with the Pastis HB, burn and take away from the fire. 
Let rest 2 minutes, remove cloves of garlic, then distribute small squids and their juice of cooking on the rocket. Serve hot or tepid.
Photo credit: Adobe Stock - HLPhoto

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