Sautéed squid, mushrooms, courgette and parsley
Vitor Sobral
Ingredients For 10 servings
800g of cleaned and laminated squid
500g of laminated Paris mushrooms
150g of courgette, cut in fine slices
3 Laminated cloves of garlic
1dl of extra virgin olive oil
Lemon juice (to taste)
Traditional sea salt (to taste)
Ground pepper (to taste)
Preparation (10 pax)
Sautée the squid in hot olive oil, and when the resulting liquid evaporates, add the mushrooms and courgette.
When it starts to get golden, add the garlic, season with traditional sea salt and scent it with parsley.
Just before serving, finish it off with a sprinkle of lemon juice.
Silampos products used in this recipe
