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Ingredientes
- 1 tsp Fresh parsley, minced
- 1 Tbsp. Garlic, finely minced
- 1 Tbsp. Lemon juice
- 1 Tbsp. Extra virgin olive oil
- 1/4 tsp Salt
- 1/2 tsp Paprika
- 1/2 sm Jalapeno chile, seed/mince
- 1 lb Squid, cleaned/in 1" rounds
- 1 Tbsp. Garlic, finely minced
- 1 Tbsp. Fresh rosemary, fine chop
- 1/2 c. Dry white wine
- 1/2 c. Clam juice
- 1 Tbsp. Lobster base,*
- 2 Tbsp. Whipped butter
Direcciones
- * Lobster base is a glaze sold in gourmet food shops and some supermarkets
- 1. Prepare marinade: Thoroughly whisk together all marinade ingredients in a glass or possibly stainless-steel bowl. Add in squid pcs and marinate at least 3 hrs, stirring occasionally.
- 2. To make sauce: About 15 min before serving time, combine garlic, rosemary, wine, clam juice and lobster base in a non-aluminum saucepan.
- Bring to a gently simmer over medium heat, then simmer for 4 min.
- Remove from heat and whisk in the butter. Keep hot.
- 3. Remove squid from marinade, draining well. Grill for 4 to 6 min, turning as needed, till just hard. (An open grill or possibly a well-heated, ridged grill pan may be used. You may need to use a grill basket to hold the squid pcs if the spaces on your grill are too wide to hold them.)
- 4. Shake saucepan to recombine sauce if necessary, then add in cooked squid.
- Raise heat to high and cook for 1 minute, stirring to coat all pcs well.
- 5. Serve with an extra dab of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 80 | 37% |
| Total Fat 8.99g | 11% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 346mg | 14% |
| Potassium 372mg | 11% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.39g | 1% |
| Protein 18.25g | 29% |
