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Barbecued squid with romesco sauce

Pete Evans
  • 75 minutes
  • Serves 6

INGREDIENTS

3

Chorizo sausages (300gm), smoked

750 g

Baby squid tubes

250 g

Cherry truss tomatoes

2

Garlic cloves, small

1

Lemon

1

Long red chilli

1

Salad of shaved fennel

1

Vine-ripened tomato

1/2 tsp

Paprika, smoked

1/2 tsp

Paprika, sweet

2 tbsp

Coconut oil

2 tbsp

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

15 g

Hazelnuts and roasted almonds, roasted

1

Red capsicum, quartered