Squid with Lentils & Salsa Verde

Name: Squid with Lentils & Salsa Verde
Yield: Serves 4
Cuisine: American
Ingredients: Zest of 1 lemon; 1½ lb [680 g] cleaned squid tentacles and tubes; Zest of 1 lime; ¼ cup [60 ml] extra-virgin olive oil, plus 2 Tbsp; 2 Tbsp chopped fresh flat-leaf parsley; Zest of 1 orange; ¼ tsp crushed red pepper flakes; 2 cups [400 g] black (beluga) lentils; 1 tsp red wine vinegar; ¼ cup [50 g] Parsley Salsa Verde; ¼ cup [60 g] Soffrito; 1 cup [240 ml] Chicken Stock; 1 dried bay leaf; Kosher salt; 2 sprigs thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

In the fall and winter, we like to pair grilled squid with lentils or shelling beans.

Ingredients

1½ lb [680 g] cleaned squid tentacles and tubes
Zest of 1 lemon

Europe
Americas
Italy
United States
Main course
Mediterranean
Venice
Gluten-free
Winter
California

Method

With a sharp knife, make an incision at the tip of each squid tube straight down the side so that the tubes can be laid flat. Scrape out any cartilage or inner membrane with the edge of the knife. Use the knife to score the tubes in a crosshatch pattern so the marinade will adhere, taking care not to cut through the flesh.

In a large bowl, combine the lemon zest, orange zest, lime zest,