Squid Fillet Marinated In Vinaigrette, On Couscous With Black Lentils, Red Pepper And Parsley

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4


50ml balscamic vinegar, white
1 pack Pescanova squid whole cleaned
160ml olive oil
1 tsp mustard
1 tsp chive
30g thin couscous (just needs soaking)
100ml water
juice of 1 lime
150g beluga lentils, boiled
1 red pepper, diced
1 tbsp spring onion, finely chopped
2 tbsp parsley
1 tbsp fresh tomato, diced
  1. For the squid We cut the squid into thin rings. In a hot skillet, we brown it with olive oil quickly so as not to turn chewy (for less than 2 minutes). Using a stick blender, we prepare the vinaigrette, stirring the vinegar with the mustard and seasoning, while adding the olive oil little by little, until everything comes together. We marinate the squid in half the vinaigrette with the chive.
  2. For the couscous We spread the couscous on a baking tray and marinate it in boiled water, in which we have added 1 tbsp of olive oil and the lime juice. On regular intervals, we crash the couscous with a fork for the grains to split. Next, we marinate it in the remaining vinaigrette and we add the pepper, lentils, parsley, spring onion, tomato and the seasoning. We leave in the fridge about 1 hour to absorb the marinade.
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