The calamari gratin oven light is a dish tasty and, as the name suggests, light. In fact then squid rings marinated in lemon juice and then topped with a drizzle of extra virgin olive oil and a chopped bread crumbs , Parmesan and herbs . I used fresh thyme, but they are also delicious with parsley or basil, or with a mix of all three.
- frozen squid rings : 300 grams
- Grated Parmesan : 50 grams
- breadcrumbs : 2 tbsp
- untreated lemon , large : 1
- Garlic : 1 clove
- thyme fresh taste
- salt q.s.
- extra virgin olive oil to taste
Finely grate the lemon and squeeze it . Put the thawed squid in a glass bowl, add the grated zest and drizzle with the lemon juice . Mix well, cover and marinate for half an hour in the refrigerator.
Put the Parmesan , the breadcrumbs , a sprinkling of salt , the clove of garlic and a few leaves of thyme in a food processor. Operate the blades up and mince until you obtain a fine mince .
Drain the squid from the marinade and place them in an ovenproof dish. Destroy them so as not to overlap them too much. For a super light version, put a sheet of parchment paper on the bottom of the baking dish, if you want a tastier version, lightly grease the baking dish with oil.
Spread the aromatic mince over the squid , drizzle with a little oil and cook in a preheated oven at 180 ° C for about 20 minutes .
- Do not prolong cooking too much , cook as much squid as necessary to form a crispy golden crust. If you cook them too much they will become hard and chewy.
- Serve with a salad.
This recipe is from Elisa of My foodie days
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