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squid with olive oil, dried tomatoes, cucumber and greek yogurt

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

Simple, delicious and full of flavor.  A sure hit for the seafood lovers!


Recipe for 12 tapas


4 Unit(s)


6 Unit(s)
Sundried tomatoes
2 Unit(s)
Libanese cucumber
1 Unit(s)
French shallot
30 Ml
White balsamic vinegar
1 Handful(s)
Arugula leaves
1 Slice(s)
Country bread


150 Ml
Greek yogurt
10 Sprig(s)
1 Dash(es)
Lemon juice
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

  • Preparation

    Clean the calamari and dry them off with paper towel.  Cut the shallots and sundried tomatoes into thin strips.  Slice the cucumber.  Cut the bread into small cubes and then toast them in a pan with olive oil.  Finely slice the chives.

  • Plating

    Make a nice thin well of yogourt at the bottom of your serving dishes.  Cover with the calamari salad and then sprinkle with arugula leaves as well as croutons for the garnish.

  • Calamari

    Pre-heat your plancha until it is at maximum heat.  Add a drizzle of olive oil and then sear the calamari for roughly 1 minute on each side.  Once cooled, cut the calamari into rings.

  • The salad

    In a mixing bowl, combine the calamari rings, vinegar, shallots, sundried tomatoes and a generous drizzle of olive oil.  Let sit for 5 minutes, season to taste and then serve.

  • Yogourt sauce

    Combine the yogourt with the chives and a splash of lemon juice.  Season with salt and pepper to taste.

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