Sautéed chipirons Ingredients: 4 tablespoons of - virgin olive oil - fleur de sel - from Guérande 1 bunch of - flat-leaf parsley - black pepper - freshly milled 600 g of - chipirons - fresh (or frozen) 4 cloves of - garlic - 1 lemon - cut into quarters.
Utensils：
- 1 knife- knives 1 frying pan- frying pans 1 1 Oven- ovens 1 fork- 1 plate- 1 dish-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Clean the squids, cut them into pieces, pat them dry on absorbent paper.
Phase 2
Peel the garlic cloves and cut them into 4. Heat the oilPlace in a large pan, add the cut garlic cloves and let sweat.
Phase 3
Remove the pan from the heat source and let the oil-garlic mixture develop for 5 minutes. Reserve the pods on a plate.
Phase 4
Return the pan to the heat source and quickly brown the squids over high heat. Add freshly ground pepper and Guérande fleur de sel.
Phase 5
Crush half of the garlic cloves with a fork and add to the sautéed squid.
Phase 6
Garnish the center of large plates with the sautéed squids, sprinkle with chopped flat-leaf parsley and a lemon wedge.
Utensils：
- 1 knife- knives 1 frying pan- frying pans 1 1 Oven- ovens 1 fork- 1 plate- 1 dish-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Clean the squids, cut them into pieces, pat them dry on absorbent paper.
Phase 2
Peel the garlic cloves and cut them into 4. Heat the oilPlace in a large pan, add the cut garlic cloves and let sweat.
Phase 3
Remove the pan from the heat source and let the oil-garlic mixture develop for 5 minutes. Reserve the pods on a plate.
Phase 4
Return the pan to the heat source and quickly brown the squids over high heat. Add freshly ground pepper and Guérande fleur de sel.
Phase 5
Crush half of the garlic cloves with a fork and add to the sautéed squid.
Phase 6
Garnish the center of large plates with the sautéed squids, sprinkle with chopped flat-leaf parsley and a lemon wedge.