Preparation

cut the squid lengthwise so that it is an even griddle. make a superficial grid, on the outside, with a very sharp knife. Cut them into even triangles and sauté them over high heat in a frying pan with a few drops of olive oil.

after they release the liquid and it evaporates, add the honey. caramelize and cover with the wine. cook over low heat until tender. season with garlic and chopped parsley. season.

peel the avocados and cut them into small cubes. place in a bowl and drizzle with lime juice to prevent rust.

Mix with seedless tomato cubes and finely chopped green onion. season with chili, salt, ground black pepper and olive oil.

serve the squid along with the avocado salad.

Ingredients

  • 4 clean squid tubes
  • 1 glass of white wine
  • 1 tbsp. of honey
  • fresh parsley
  • 2 cloves of garlic
  • 2 perita tomatoes
  • 2 avocados
  • 1 green onion
  • 2 limes
  • 1/4 of minced chili without seeds
  • olive oil
  • Salt
  • Pepper