Grilled squid with Romanesco broccoli and crispy polenta cubes
Tillredning
Clean the squid and score crosswise. Divide the Romanesco broccoli into florets and sweat in a pan with the oil, garlic and chilli. Fry the polenta cubes until crispy. Fry the squid in a pan for 30 seconds. Serve with the Romanesco broccoli and polenta cubes.
Serves 4:
- 400 g squid
- 200 g Romanesco broccoli
- 100 g polenta
- Maldon salt
- 50 g extra virgin olive oil
- 1 garlic clove
- 1 chilli pepper
