Grilled squid with fried spinach and little tomatoes

Ingredients

8 squid weighing about 100 g
20 g Bresc WOKchilli
2 lemons
10 g Bresc Andalusian garlic puree
250 g wild spinach, washed
100 g pine nuts
10 g Bresc Garlic chopped
salt and pepper
150 g small roma tomatoes
0.5 dl olive oil

Preparation method

If necessary, clean the squid. Marinate the squid in the garlic, WOKchilli, grated peel of a lemon and a little oil. Heat a grill pan and grill the squid on both sides.
Wash and dry the spinach and remove any thick nerves. Heat the wok and stir-fry the spinach with the pine nuts and the chopped garlic. Slice the tomatoes in half and add them. Season with salt and pepper.
Squeeze the lemon over the squid and season with salt flakes and coarsely ground pepper. Serve immediately with a little garlic puree or garlic oil.