Chargrilled Squid With a Pesto Dressing

hello food you meet a kiss again and as

hello food you meet a kiss again and as you can see I’m in Greece and today I

you can see I’m in Greece and today I

you can see I’m in Greece and today I will cook for you by the sea a very

will cook for you by the sea a very

will cook for you by the sea a very tasty very Mediterranean dish

tasty very Mediterranean dish

tasty very Mediterranean dish I will make a stuffed calamari with

I will make a stuffed calamari with

I will make a stuffed calamari with cheese and sun-dried tomatoes it is

cheese and sun-dried tomatoes it is

cheese and sun-dried tomatoes it is served with an amazing crisp fennel

served with an amazing crisp fennel

served with an amazing crisp fennel salad and the Mediterranean basil pesto

salad and the Mediterranean basil pesto

salad and the Mediterranean basil pesto how does that sound

how does that sound

how does that sound so let’s start by preparing our squid

so let’s start by preparing our squid

so let’s start by preparing our squid poor calamari

poor calamari

poor calamari I will grate 200 grams of cheese you can

I will grate 200 grams of cheese you can

I will grate 200 grams of cheese you can use a creative so I will grate it 200

use a creative so I will grate it 200

use a creative so I will grate it 200 grams my cheese is ready and I will

grams my cheese is ready and I will

grams my cheese is ready and I will carry on with the rest of the

carry on with the rest of the

carry on with the rest of the ingredients I need one spring onion and

ingredients I need one spring onion and

ingredients I need one spring onion and I will use only the green part I have 1

I will use only the green part I have 1

I will use only the green part I have 1 clove of garlic and I will Finlay slice

clove of garlic and I will Finlay slice

clove of garlic and I will Finlay slice it I will add some generous amount of

it I will add some generous amount of

it I will add some generous amount of pepper 5 to 6 sun-dried tomatoes I will

pepper 5 to 6 sun-dried tomatoes I will

pepper 5 to 6 sun-dried tomatoes I will thinly slice them and the sun-dried

thinly slice them and the sun-dried

thinly slice them and the sun-dried tomatoes goes in and it’s time to mix

tomatoes goes in and it’s time to mix

tomatoes goes in and it’s time to mix everything together this is actually the

everything together this is actually the

everything together this is actually the stuffing for large squid I have four

stuffing for large squid I have four

stuffing for large squid I have four lovely sweets here

lovely sweets here

lovely sweets here and you can find them exactly like this

and you can find them exactly like this

and you can find them exactly like this at the supermarket and you have to prep

at the supermarket and you have to prep

at the supermarket and you have to prep them a little bit what’s happening with

them a little bit what’s happening with

them a little bit what’s happening with the sweet the speeds have a lot of moist

the sweet the speeds have a lot of moist

the sweet the speeds have a lot of moist so we have to take off all this moist

so we have to take off all this moist

so we have to take off all this moist from the speed to cook them right put

from the speed to cook them right put

from the speed to cook them right put the calamari on paper towel and press it

the calamari on paper towel and press it

the calamari on paper towel and press it very well to make sure that you will

very well to make sure that you will

very well to make sure that you will take off all the excess moisture it’s

take off all the excess moisture it’s

take off all the excess moisture it’s time to stuff my squid stuffed them like

time to stuff my squid stuffed them like

time to stuff my squid stuffed them like this row the first one is ready I will

this row the first one is ready I will

this row the first one is ready I will carry on with the next one

carry on with the next one

carry on with the next one the stuffing is for for squid and the

the stuffing is for for squid and the

the stuffing is for for squid and the last one is ready

last one is ready

last one is ready so now I have to secure that all the

so now I have to secure that all the

so now I have to secure that all the staffing will stay inside this way I

staffing will stay inside this way I

staffing will stay inside this way I will use some toothpicks and I will Zeke

will use some toothpicks and I will Zeke

will use some toothpicks and I will Zeke Zach them to the top of the calamari and

Zach them to the top of the calamari and

Zach them to the top of the calamari and you see that like this now I will

you see that like this now I will

you see that like this now I will drizzle my squid with some Greek extra

drizzle my squid with some Greek extra

drizzle my squid with some Greek extra virgin olive oil so my grill is really

virgin olive oil so my grill is really

virgin olive oil so my grill is really hot can you see that so put them on the

hot can you see that so put them on the

hot can you see that so put them on the rack now you have to remember not to

rack now you have to remember not to

rack now you have to remember not to overcook the screen the calamari we cook

overcook the screen the calamari we cook

overcook the screen the calamari we cook them for 1 and 1/2 minutes each side 3

them for 1 and 1/2 minutes each side 3

them for 1 and 1/2 minutes each side 3 minutes in total all we have to put them

minutes in total all we have to put them

minutes in total all we have to put them more than 30 minutes this is a rule

more than 30 minutes this is a rule

more than 30 minutes this is a rule there is nothing in between them my

there is nothing in between them my

there is nothing in between them my calamari or squid is ready and you see

calamari or squid is ready and you see

calamari or squid is ready and you see that only 3 minutes no more than that

that only 3 minutes no more than that

that only 3 minutes no more than that look at this polar can see that now I

look at this polar can see that now I

look at this polar can see that now I will let rest my calamari for 2 to 3

will let rest my calamari for 2 to 3

will let rest my calamari for 2 to 3 minutes because if I slice it now all

minutes because if I slice it now all

minutes because if I slice it now all the stuffing will go out and we don’t

the stuffing will go out and we don’t

the stuffing will go out and we don’t want that and it’s enough time to

want that and it’s enough time to

want that and it’s enough time to prepare our salad I need two failures

prepare our salad I need two failures

prepare our salad I need two failures and I will keep the tops because the

and I will keep the tops because the

and I will keep the tops because the tops are so tasty this is the best part

tops are so tasty this is the best part

tops are so tasty this is the best part of the fennel and it a knife and I will

of the fennel and it a knife and I will

of the fennel and it a knife and I will take off all of this green part of the

take off all of this green part of the

take off all of this green part of the fennel I will cut my finale cough

fennel I will cut my finale cough

fennel I will cut my finale cough and we have to remove this hard central

and we have to remove this hard central

and we have to remove this hard central part of the fennel you see that I will

part of the fennel you see that I will

part of the fennel you see that I will take off the last part of the fennel

take off the last part of the fennel

take off the last part of the fennel because it’s five hard also I will see

because it’s five hard also I will see

because it’s five hard also I will see me slice my fennel tea so fennel done I

me slice my fennel tea so fennel done I

me slice my fennel tea so fennel done I will arrange my fennel on my chopping

will arrange my fennel on my chopping

will arrange my fennel on my chopping board and don’t forget the tips and it’s

board and don’t forget the tips and it’s

board and don’t forget the tips and it’s time to magnate it very simple you just

time to magnate it very simple you just

time to magnate it very simple you just need the zest of two limes the juice of

need the zest of two limes the juice of

need the zest of two limes the juice of one lime some panic over the fennel is

one lime some panic over the fennel is

one lime some panic over the fennel is always make taste here perfect drizzle

always make taste here perfect drizzle

always make taste here perfect drizzle with some extra virgin Greek olive oil

with some extra virgin Greek olive oil

with some extra virgin Greek olive oil season with salt and pepper

I will put some lime wedges next to my

I will put some lime wedges next to my phenols and now it’s time to prepare our

phenols and now it’s time to prepare our

phenols and now it’s time to prepare our pesto first I will start with the garlic

pesto first I will start with the garlic

pesto first I will start with the garlic and the olive oil will have to make sure

and the olive oil will have to make sure

and the olive oil will have to make sure that the garlic is completely dissolved

that the garlic is completely dissolved

that the garlic is completely dissolved into the olive oil mix mix we add one

into the olive oil mix mix we add one

into the olive oil mix mix we add one handful of nuts

handful of nuts

handful of nuts my lovely castle a handful of basil only

my lovely castle a handful of basil only

my lovely castle a handful of basil only the leaves which is actually burns here

the leaves which is actually burns here

the leaves which is actually burns here we don’t add the teas now because it

we don’t add the teas now because it

we don’t add the teas now because it will split and it will destroy our pesto

will split and it will destroy our pesto

will split and it will destroy our pesto carry on with blitzing and as you can

carry on with blitzing and as you can

carry on with blitzing and as you can see my sauce is very nice it’s so

see my sauce is very nice it’s so

see my sauce is very nice it’s so tasting so aromatic and each plate

tasting so aromatic and each plate

tasting so aromatic and each plate around can you see that now a heart full

around can you see that now a heart full

around can you see that now a heart full of parmesan and we mix again not more

of parmesan and we mix again not more

of parmesan and we mix again not more than 5 to 10 seconds and my pesto is

than 5 to 10 seconds and my pesto is

than 5 to 10 seconds and my pesto is ready I will take my seasoning we don’t

ready I will take my seasoning we don’t

ready I will take my seasoning we don’t need any salt but I will add some pepper

need any salt but I will add some pepper

need any salt but I will add some pepper and it’s time to serve I will slice my

and it’s time to serve I will slice my

and it’s time to serve I will slice my calamari

calamari

calamari look at this perfection and you see that

look at this perfection and you see that

look at this perfection and you see that I will take the first one and put it on

I will take the first one and put it on

I will take the first one and put it on my salad

my salad

my salad you can serve for people as a starter

you can serve for people as a starter

you can serve for people as a starter with this latter or two people for main

with this latter or two people for main

with this latter or two people for main course

the last ones here

the last ones here I already grilled some sourdough bread

I already grilled some sourdough bread

I already grilled some sourdough bread and cut it in half

some here and some here and it’s time to

some here and some here and it’s time to drizzle my lovely pestle over everything

drizzle my lovely pestle over everything

drizzle my lovely pestle over everything over my salad over squid over my soda

over my salad over squid over my soda

over my salad over squid over my soda bread look at these guys it’s like

bread look at these guys it’s like

bread look at these guys it’s like painting it’s so colorful and now it’s

painting it’s so colorful and now it’s

painting it’s so colorful and now it’s time to taste I will try to take a bit

time to taste I will try to take a bit

time to taste I will try to take a bit of everything I will take my side I will

of everything I will take my side I will

of everything I will take my side I will take my sweet my lovely pesto my lovely

Chargrilled Squid With a Pesto Dressing | Akis Petretzikis

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