Squid with Pea Avocado Purée

Yield: 4 servings

Time: 20 minutes

An emerald green pea and avocado puree reminiscent of guacamole. So good, so easy. Any leftover can be used as a sandwich spread. Great with shrimps or even a simple poached egg. Voilà, dinner in less than 20 minutes.

Ingredients:

US MeasuresMetric
  • 3 cups fresh cilantro (coriander leaves) or flat-Leaf (Italian parsley), use leaves and tender stems
  • 1/4 cup extra virgin olive oil + 1 Tbsp
  • 1/4 cup fresh pureed ginger or to taste
  • 3 garlic cloves, finely minced
  • 1 large jalapeno pepper, seeded and minced
  • 4 limes or enough to make about 1/2 cup
  • 6 Tbsp cold water
  • 1 tsp sugar
  • 2 1/2 cups frozen peas defrosted
  • 1 medium-size avocado, halved, pit removed and flesh scooped out
  • 2 lbs baby squids or larger squids with tentacles, cleaned
  • salt and freshly ground pepper
  • a pinch of red chili flakes
  • lime wedges for serving (optional)
  • 90 g fresh cilantro (coriander leaves) or flat-Leaf (Italian parsley), use leaves and tender stems
  • 60 ml extra virgin olive oil + 1 Tbsp
  • 50 g fresh pureed ginger or to taste
  • 3 garlic cloves, finely minced
  • 1 large jalapeno pepper, seeded and minced
  • 4 limes or enough to make about 120 ml
  • 6 Tbsp cold water
  • 1 tsp sugar
  • 375 g frozen peas defrosted
  • 1 medium-size avocado, halved, pit removed and flesh scooped out
  • 900 g baby squids or larger squids with tentacles, cleaned
  • salt and freshly ground pepper
  • a pinch of red chili flakes
  • lime wedges for serving (optional)

Preparation:

Start by preparing the purée. Wash leaves and stems of the cilantro or parsley. Dry them well with paper towels. Put leaves and stems in a food processor or blender. Add pureed ginger, garlic, jalapeno, water, and sugar. Pulse it a few times. Drizzle in the olive oil and process it until you have a thick paste. Add defrosted peas and avocado flesh and continue blending until you have a semi-rough purée. Add lime juice adjusting the tanginess as you like. Taste for salt and pepper. Add cold water by the tablespoon if the purée seems to thick. Keep it cool while you prepare the squids.

If you use baby squids, leave them whole. If you use larger squids, cut body into rings and half the tentacles. Dry squids well with paper towels to reduce splattering when you fry. Place squids in a bowl and toss them with 1 tablespoon olive oil. Heat a saucepan over high heat. Cook squids for 1-2 minutes or until they just turn opaque. Squids need to be cooked quickly otherwise they will toughen. Remove the squids from the saucepan with a slotted spoon. Place them on a plate and keep it warm. Reduce any squid juice left in a saucepan to half. Return squids to the saucepan and give it a stir. Salt and pepper to taste, if necessary. Cover with a lid.

Serve squids sprinkled with red chili flakes sided with the pea avocado purée and additional lime wedges (optional)

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