Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
For the salsa verde, place all ingredients in a blender and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and set aside.
Step 2
To prepare the squid tubes, cut along one side and open up. With a sharp knife, lightly score the inside surface with crisscross lines, then cut into 4cm-wide pieces. Place in a bowl and toss with oil.
Step 3
Heat a chargrill pan or barbecue to high heat. Grill tubes for 1-1 1/2 minutes each side or until just cooked through.
Step 4
Transfer to a serving platter. Season, drizzle with salsa verde and serve with lemon wedges.
Your folders
williams-sonoma.com
4 minutes
Your folders
cooking.nytimes.com
5.0
(825)
Your folders
giadzy.com
40 minutes
Your folders
marthastewart.com
Your folders
bonappetit.com
Your folders
delish.com
5.0
(3)
Your folders
eatthis.com
3.4
(35)
7 minutes
Your folders
bonappetit.com
3.2
(62)
Your folders
foodnetwork.com
4.8
(157)
8 minutes
Your folders
washingtonpost.com
Your folders
americastestkitchen.com
3.7
(3)
Your folders
tarateaspoon.com
5.0
(1)
15 minutes
Your folders
bbc.co.uk
5.0
(1)
30 minutes
Your folders
foodfidelity.com
3.3
(3)
8 minutes
Your folders
cuisinez.telequebec.tv
5.0
(2)
Your folders
brokebankvegan.com
5.0
(1)
30 minutes
Your folders
onceuponachef.com
5.0
(19)
15 minutes
Your folders
patijinich.com
4.4
(7)
20 minutes
Your folders
jamieoliver.com