Calamari skewers

Step 1/7

• 4 cloves garlic
• 1 chili
• 15 g parsley
• 1 avocado

• cutting board
• knife

Finely chop garlic, chili, and parsley. Pit and peel avocado and cut into cubes.

Step 2/7

• 8 calamari

Cut calamari into bite-sized pieces.

Step 3/7

• 20 Padrón peppers
• 4 tbsp olive oil
• 2 lemons
• salt
• pepper

• citrus juicer
• fine grater
• large bowl

In a large bowl, combine Padrón peppers, calamari, olive oil, half of the chili, and one quarter of the garlic. Zest and juice some of the lemons and add lemon juice and lemon zest. Season with salt and pepper and set aside to marinate.

Step 4/7

• ½ lemon
• salt
• pepper

• fork
• small bowl

To make the guacamole, add avocado cubes to a small bowl and mash with a fork. Squeeze in another portion of lemon juice and season with salt and pepper. And remaining chili and stir to combine. Set aside.

Step 5/7

• 2 egg yolks
• 1 tbsp mustard
• 250 ml vegetable oil
• ½ lemon
• salt
• pepper

• citrus juicer
• large bowl
• whisk

To make the aioli, mix together egg yolks and mustard in a large bowl. Slowly pour in oil while whisking continuously. Then add remaining garlic, squeeze in last portion of lemon juice, and season with salt and pepper. Stir until well combined and set aside.

Step 6/7

• vegetable oil for frying

• frying pan
• cooking spoon

Heat some vegetable oil in a frying pan over medium heat. Add calamari and pepper mixture and sauté until calamari is browned and pepper skins are charred.

Step 7/7

• skewers

Assemble on skewers, alternating peppers with calamari for a nice presentation. Enjoy with guacamole and aioli!

Enjoy your meal!