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squid seared with thyme, anchovies and garlic cream sauce, artichoke puree, squid ink croutons

Brunch, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish, Vegetables and Fruits, Fish, Seafood & Shellfish

Easy, tasty, to share with freinds and family.


best enjoy right away when still warm and crunchy!


Recipe for 12 Tapas


600 Gr
2 Clove(s)
Chopped garlic
30 Gr
1 Cup(s)
2 Sprig(s)
1 Unit(s)

Garlic cream

1 Head(s)
200 Ml
35% cooking cream
4 Unit(s)
Anchovy fillet
100 Ml
Vegetable stock

Artichoke puree

600 Gr
Artichoke heart
500 Ml
500 Ml
75 Ml
Olive oil

Quid ink croutons

3 Unit(s)
Brick sheets
125 Ml
Clarified butter
6 Gr
Squid ink
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30 min

Preheat your Deep Fryer at 425 °F

  • Prep

    Peel the garlic.

    Warm the broth.

    Drain the squids and slice (0.5cm).

    Press the lemon and put the juice aside.

    Mix the butter with garlic and thyme.

  • Quids

    Season the squid with salt and pepper. Dip in the flour and tap to remove the excess.

    In a hot pan with vegetable oil, stir fry the quids. 

    Once golden brown, add the thyme butter, garlic and lemon juice. Mix and serve.

  • Garlic cream

    Dip the garlic in boiling water for few seconds. Repeat 3 times.

    Mix everything in a blender. Put back in a pot and bring to boil while mixing continuously with a spoon.

    Season with salt and pepper.

  • Artichoke puree

    Using frozen artichokes hearts, dip them in a pot with water and milk and bring to a boil for 10 to 15 minutes until cooked.

    Mix in a blender with olive oil and a spoon of butter, salt and pepper until smooth.

  • Quid ink croutons

    Pass the flour through a sieve.
    In a large bowl, mix all the ingredients with a whisk until a smooth, lump-free consistency. 

    In a hot non sticky pan, ad a bit of butter and pour a ladle fo the mix.

    Let the mix expand in the pan and let the water evaporate. When the tile is cooked, remove it using a spatula and put on a paper towel.

    Handle with care.

  • Dressing your plates

    On a wood board, put some squid, the garlic cream and the puree.

    Decorate with the quid croutons.

best enjoy right away when still warm and crunchy!

Share this unique and tasty

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