Seared Squid with Rhubarb Chimichurri by @eloy_spinnler

17 min

4 servings

🦑

400 g

Squid

🍎

200 g

Rhubarb

🍋

1

Lime

🥬

45 ml

Leek oil

🌿

15 g

Parsley

🌿

15 g

Coriander

🌶️

2 g

Espelette pepper

🧂

3 g

Fleur de sel

🫙

1 g

Burnt lemon powder

🥛

30 g

Olive cream

🌱

5 g

Sesame

🍶

15 ml

Spicy vinegar

  1. Step
    • cleaned squid

    Clean the squid, removing the head, tentacles, skin, fins, and any remaining impurities. Reserve the body tubes for the dish.

  2. Score
    • cleaned squid

    Score each squid tube on the inner side in a crosshatch pattern, cutting approximately two-thirds of the way through without slicing fully through.

  3. Marinate
    • cleaned squid
    • Espelette pepper
    • fleur de sel

    Season the scored squid with 1/4 teaspoon Espelette pepper, 1/4 teaspoon fleur de sel, and 1 tablespoon leek oil. Marinate for 10 minutes if time allows.

  4. Dice
    • rhubarb
    • parsley

    Finely dice 150 g of rhubarb, including tender pieces needed for the chimichurri. Finely chop the parsley and coriander, keeping the tender coriander stems.

  5. Combine
    • rhubarb
    • parsley
    • Espelette pepper

    Combine the diced rhubarb, parsley, coriander, remaining Espelette pepper, remaining fleur de sel, burnt lemon powder, and sesame seeds in a mixing bowl.

  6. Add
    • leek oil
    • chili vinegar
    • lime

    Add 2 tablespoons leek oil, chili vinegar, and the juice of the lime to the herb mixture. Stir to make the rhubarb chimichurri.

  7. Slice
    • rhubarb
    • cucumber

    Slice the remaining 50 g rhubarb and the cucumber into thin pieces for garnish. Set them aside for plating.

  8. Heat
    • cleaned squid
    • leek oil

    Heat a stovetop pan over high heat and add the remaining leek oil. Place the squid incision-side down in the hot pan.

  9. Sear
    • cleaned squid

    Sear the squid for about 1 minute until it curls and turns opaque. Turn it over and cook for about 1 additional minute, then remove it immediately.

  10. Spread
    • olive cream
    • rhubarb

    Spread olive cream across the base of two serving plates. Spoon the rhubarb chimichurri over the olive cream.

  11. Place
    • cleaned squid
    • rhubarb
    • cucumber

    Place the seared squid on the chimichurri. Finish with the sliced rhubarb and cucumber, then serve immediately.

  12. Sear
    • Squid

    Sear the squid on the scored side, then turn, press and lift until it curls, and remove from the heat.

  13. Slice
    • Rhubarb

    Slice another piece of rhubarb into slices for plating.

  14. Spread
    • Olive cream
    • Squid

    Spread the chimichurri and olive cream onto the plate, then place the squid on top.

Seared Squid with Rhubarb Chimichurri by @eloy_spinnler

17 min

4 servings

🦑

400 g

Squid

🍎

200 g

Rhubarb

🍋

1

Lime

🥬

45 ml

Leek oil

🌿

15 g

Parsley

🌿

15 g

Coriander

🌶️

2 g

Espelette pepper

🧂

3 g

Fleur de sel

🫙

1 g

Burnt lemon powder

🥛

30 g

Olive cream

🌱

5 g

Sesame

🍶

15 ml

Spicy vinegar

Preparation Steps

  1. Step 1/14

    Clean the squid, removing the head, tentacles, skin, fins, and any remaining impurities. Reserve the body tubes for the dish.

    🦑cleaned squid
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Score each squid tube on the inner side in a crosshatch pattern, cutting approximately two-thirds of the way through without slicing fully through.

    🦑cleaned squid
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Season the scored squid with 1/4 teaspoon Espelette pepper, 1/4 teaspoon fleur de sel, and 1 tablespoon leek oil. Marinate for 10 minutes if time allows.

    🦑cleaned squid
    🌶️Espelette pepper
    🧂fleur de sel
    🥬leek oil
    🥣mixing bowl
    🥄spoon

  4. Step 4/14

    Finely dice 150 g of rhubarb, including tender pieces needed for the chimichurri. Finely chop the parsley and coriander, keeping the tender coriander stems.

    🍎rhubarb
    🌿parsley
    🌿coriander
    🔪chef's knife
    🪵cutting board

  5. Step 5/14

    Combine the diced rhubarb, parsley, coriander, remaining Espelette pepper, remaining fleur de sel, burnt lemon powder, and sesame seeds in a mixing bowl.

    🍎rhubarb
    🌿parsley
    🌿coriander
    🌶️Espelette pepper
    🧂fleur de sel
    🫙burnt lemon powder
    🌱sesame seeds
    🥣mixing bowl
    🥄spoon

  6. Step 6/14

    Add 2 tablespoons leek oil, chili vinegar, and the juice of the lime to the herb mixture. Stir to make the rhubarb chimichurri.

    🥬leek oil
    🍶chili vinegar
    🍋lime
    🥣mixing bowl
    🥄spoon

  7. Step 7/14

    Slice the remaining 50 g rhubarb and the cucumber into thin pieces for garnish. Set them aside for plating.

    🍎rhubarb
    🥒cucumber
    🔪chef's knife
    🪵cutting board

  8. Step 8/14

    Heat a stovetop pan over high heat and add the remaining leek oil. Place the squid incision-side down in the hot pan.

    🦑cleaned squid
    🥬leek oil
    🥢tongs

  9. Step 9/14

    Sear the squid for about 1 minute until it curls and turns opaque. Turn it over and cook for about 1 additional minute, then remove it immediately.

    🦑cleaned squid
    🥢tongs

  10. Step 10/14

    Spread olive cream across the base of two serving plates. Spoon the rhubarb chimichurri over the olive cream.

    🥛olive cream
    🍎rhubarb
    🥄spoon
    🍽️serving plate

  11. Step 11/14

    Place the seared squid on the chimichurri. Finish with the sliced rhubarb and cucumber, then serve immediately.

    🦑cleaned squid
    🍎rhubarb
    🥒cucumber
    🥢tongs
    🍽️serving plate

  12. Step 12/14

    Sear the squid on the scored side, then turn, press and lift until it curls, and remove from the heat.

  13. Step 13/14

    Slice another piece of rhubarb into slices for plating.

  14. Step 14/14

    Spread the chimichurri and olive cream onto the plate, then place the squid on top.

Composition

Ingredients

Types

Vegetables, Fruits, Oils, Herbs, Spices, Seasonings, Condiments

Ingredients

Squid, Rhubarb, Lime, Leek oil, Parsley, Coriander, Espelette pepper, Fleur de sel, Burnt lemon powder, Olive cream, Sesame, Spicy vinegar

Notes

Squid (cleaned, head, tentacles and skin removed, fins kept), Rhubarb (diced for the chimichurri and sliced for plating), Lime (juice used for acidity), Leek oil (or olive oil if unavailable), Parsley (finely chopped), Coriander (a few sprigs, stems kept and finely cut), Burnt lemon powder (homemade), Olive cream (used for plating), Sesame (for taste), Spicy vinegar (vinegar infused with pepper)

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Low-carbohydrate, Mediterranean diet

Calories

250 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 13g, Fat: 12g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 420mg, Iron: 2.2mg, Calcium: 95mg

Vitamins

Vitamin C: 28mg, Vitamin B12: 2.8µg, Vitamin K: 95µg

Preparation

Time Information

Preparation

15 minutes

Cooking

2 minutes

Overall

17 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spoon, tongs, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Lunch, Dinner, Date night, Restaurant-style meal

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French, South American

Geographic

France, Paris

Various

Aspect

Texture

Tender, Juicy, Crisp, Crunchy, Creamy

Flavors

Tangy, Citrusy, Herbal, Spicy, Salty, Savory, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after cooking.,Do not leave cooked squid at room temperature for more than 2 hours.), fridge : 1 day (Store cooked squid and chimichurri separately in airtight containers.,Reheat squid briefly to avoid a rubbery texture.,Keep at or below 4°C.), freezer : 0 min (Freezing is not recommended because cooked squid and fresh rhubarb chimichurri lose their texture.)