MATERIALS
1 fl. little barley
10 small squids (400 g) in rings
1 tbsp olive oil
1 small spring onion, finely chopped
2 tbsp lemon juice
1/2 fl. white wine
1 tbsp thyme
2 fl. hot water
1 vegetable broth
1-2 tbsp. chopped parsley for garnish
2 tbsp grated parmesan
Salt and pepper
IMPLEMENTATION
In a frying pan over high heat, saute the squid with olive oil for 2-3 minutes until golden brown. Turn to medium heat and add the onion and saute for another 2 minutes. Add the barley, lemon, wine, thyme, salt and pepper and cook for another 1-2 minutes until the alcohol evaporates.
Add the hot water and stock and simmer for about 7 minutes. Remove from heat when still juicy and add parsley and parmesan, mix and serve immediately.
