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Charred Squid With Ajo Blanco & Cilantro Pistou


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  • 1/2 Granny Smith apple, cored, peeled and diced
  • 1 cup diced crustless white bread
  • 1/4 cup seedless green grapes
  • 1/2 cup slivered blanched almonds
  • 1/2 cup unsweetened almond milk
  • 1/2 cup buttermilk
  • 2 teaspoons salt, plus more to taste
  • 1 cup olive oil
  • 1/2 tablespoon Sherry vinegar
  • 2 packed cups cilantro
  • 1 teaspoon toasted coriander seeds
  • 2 cloves garlic, chopped
  • 1 pound squid, tentacles and body separated and rinsed
  • 3 cups arugula
  • Juice of 1/2 lemon


Servings 4
Adapted from


Step 1

Make Ajo Blanco:
In a blender or food processor, purée apples, bread, grapes, almonds, almond milk, buttermilk and 1 teaspoon salt until smooth. With motor running, slowly pour in ½ cup olive oil, vinegar and blend until smooth. Transfer to a small bowl.

Make Pistou:
In a clean blender or food processor, pulse cilantro, coriander, ¼ cup olive oil, remaining salt and garlic until consistency is uniform but still slightly chunk

Pat squid dry with paper towels. Season with salt, pepper and remaining olive oil. Set a large sauté pan over high heat. Once hot, sear squid in 2 batches until browned all over and just cooked through, about 2 minutes total.

Meanwhile, in a large bowl, lightly dress greens with lemon juice and season with salt.

To serve, spread ajo blanco across a platter or individual plates. Drizzle pistou over top. Top with greens, then squid and more pistou.

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