Grilled squid with bean salad

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  • Squid small arranged: 8
  • White beans cooked: 1 1/2 Cup
  • Chopped rosemary: 1 Tablespoon
  • Olive oil: 2 Tbsp
  • Chopped red onion: 4 Tbsp
  • Leaves, oregano, fresh grated rind and juice of lemon: 1 Tablespoon
  • Salt: taste.
  • Pepper: taste.
  • Olive oil of mint:
  • Olive oil: 1/4 Cup
  • Mint leaves: 2 Tbsp


To make the oil of peppermint, place the ingredients in a bowl and beat until you get to a puree. In a bowl, stir in the beans, rosemary, olive oil, onion, oregano, juice and grated lemon rind. Season to taste with salt and pepper.

Book. Heat a grill on high heat. Season the squid with salt and pepper. Sprinkle with a little olive oil.

Then grill for 2 minutes each side or until golden and cooked through. Serve the bean salad with two squid per person. Drizzle with the olive oil of peppermint.

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