GRILLED PROVENÇAL SQUID
INGREDIENTS
For the Bruschettas:
Flour, Water, Yeast, Salt, Olive Oil (to form baguettes)
0.5 kg Tomatoes
1 Bunch of Basil
3 Lemons
2 kg Squid
STEP BY STEP
For the bruschettas, prepare a dough with flour, water, yeast, salt, and olive oil, and form baguettes. Let them dry for 2 days, then slice and brown them on both sides.
Cut the tomatoes into quarters, arrange them in a dish with olive oil, soy sauce, garlic, fresh oregano, rosemary, brown sugar, and red wine vinegar. Place in the Kamado at about 160°C for 40 minutes.
Once the squid is cleaned, marinate them in olive oil, thyme, basil, and lemon juice for 2 hours. Pat them dry with a cloth and grill them on the Kamado Argentino between 180-200°C for 3 minutes on each side.