Grilled squid with roast peppers and bread

Ingredients

For 1 serving

• Squid200 g
• Bell peppers1
• Bread50 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Heat a conventional oven to 220 °C. Wash and dry the pepper and put it whole on a lined baking tray.
2. Roast the pepper for 25 minutes, turning halfway, until the skin is blackened and wrinkled; seal it in a covered bowl for 5 minutes so the skin comes away easily.
3. Meanwhile rinse the cleaned squid, dry it very well and, if large, open it out and score the surface in a diamond pattern; chop the garlic and parsley.
4. Peel the pepper, remove the seeds and stalk and cut it into strips; dress with the garlic, parsley, half the oil and a pinch of salt.
5. Heat a griddle over high heat until very hot and grill the squid for 2 minutes per side, until opaque and marked; salt at the end.
6. Serve the squid with the peppers, the remaining oil and the bread.