Ingredients
- 10 almonds, roughly chopped
- 3 tablespoons finely chopped continental parsley
- sea salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup Hatton Estate EC2 Chardonnay
- teaspoon sugar
- 500g squid tubes, halved and scored
- Small salad greens
Method
Crush the almonds with 2 tablespoons parsley and a pinch of salt. In a small fry pan heat the oil and garlic until the garlic is fragrant and starting to sizzle, add the wine and simmer slowly for a few minutes.
Add the almonds, the parsley and the sugar and simmer for 5 minutes, set aside.
Sprinkle the squid with salt and freshly ground black pepper and cook over a grill or fry pan for a couple of minutes, careful not to overcook as the squid will toughen.
Place small salad greens on a serving dish add the squid and cover with the sauce. Sprinkle with remaining parsley and serve with aioli.