Dip 6 cherry tomatoes 10 sec in boiling water, then into ice water, then remove the skins.
Bring 150 ml olive oil to the boil, with 8 crushed cloves of garlic, 3 sprigs of thyme, 1 sprig of rosemary, 1/4 chili pepper and the zest of 1/4 lemon.
Add the tomatoes and softly boil for 5 mins. Then kill the fire, but let the tomatoes in the hot oil
Roughly hack 20g coriander and blend with a good glug of olive oil and salt and pepper
Clean 6 baby squid, make 5 slices on one side and panfry them briefly in olive oil
Take the tomatoes from the marinade and serve as shown, with 1 tbsp of the marinade and the coriander oil. Feeds 2.
(Here Jeroen de Pauw's original recipe for pulpo)
from simple food, looking good
Cherry tomatoes confit, baby squid, coriander oil Recipe
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