Artichoke and yucca crisps with squid
This original recipe, artichoke and yucca crisps with squid, allows you to make a delicious starter. The taste of the artichokes goes amazingly well with the marine flavour of the squid. con el toque marino del calamar. To round off the dish, serve it with some tasty yucca crisps, a tuber similar to the potato and highly esteemed in Latin American cooking.
FOR 4 PEOPLE
- 1 pack of squid with grill sauce 220g Seafood Combo by Grand Krust
- 8 artichokes
- 150 g of yucca
- parsley
- salt
- sunflower oil (for frying)
PER 100 GRAMS
- Energy 148
- Proteins7.5
- Carbohydrates 11.3
- Fats6.9
Verdejo - Young white wine
Step by Step
Peel and cut the yucca
Peel the yucca and use the potato peeler to create the crisps.
Fry the yucca
Heat a pan of sunflower oil. Fry the yucca; transfer the crisps to a plate covered with a kitchen towel; season and save.
Prepare the artichoke hearts
Peel the artichokes and cut the hearts into slices.
Sauté the artichokes
Heat the grill sauce in a pan and sauté the artichokes.
Add the squid
When the artichokes begin to golden, cut up the squid and add them to the pan. Sauté everything for a few minutes, then season.
Plate and serve
Plate the artichokes and squid, decorate with a few yucca crisps, sprinkle with chopped parsley and serve.
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