Grilled Octopus and Squid Braised Lentils and Salsa Verde | olivemagazine

Ingredients

• 2 bodies squid cleaned, lightly scored and cut not 16 pieces
• 1 octopus whole
• 5 red chillies
• 1 bulb garlic halved
• 1 lemon zest of
• 1 orange zest of
• 150ml white wine
• 100ml white wine vinegar
• 2 shallots roughy chopped
• a small bunch thyme leaves picked
• 1 bay leaf
• 1 tsp peppercorns
• 240g Puy lentils soaked overnight
• olive oil
• 3 shallots finely chopped
• 2 cloves garlic finely chopped
• a small bunch thyme leaves picked and chopped
• a small bunch rosemary leaves picked and chopped
• 80g prosciutto finely sliced
• 500ml veal or chicken stock
• 20g butter
• flat-leaf parsley chopped to make 1 tbsp
• a bunch flat-leaf parsley
• a small bunch basil
• a small bunch mint
• 20g cornichons
• 2 tbsp capers drained and rinsed
• 1 small slice white bread
• 100ml olive oil
• 1/2 lemon juiced