Lemon and Herb Sauce Squid Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g fresh squid, cleaned and cut into rings
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the squid rings dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped parsley, and chopped green onions. Mix well.
• Rub the olive oil all over the squid rings, then rub the herb mixture onto the squid, ensuring they are evenly coated. Season the squid generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the squid rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned squid rings and cook for about 2-3 minutes per side, or until the squid is opaque and cooked through. Remove the squid from the skillet and set aside.

• In the same skillet, add the heavy cream and white wine (or chicken broth). Bring to a simmer over medium heat. Let the sauce simmer for about 5-7 minutes, or until it thickens slightly. Stir in the fresh lemon juice and mix well.

• Return the cooked squid to the skillet with the lemon herb sauce. Toss everything together for another 1-2 minutes, allowing the squid to absorb the flavors of the sauce.
• Transfer the squid to a serving plate. Drizzle any remaining sauce over the top. Garnish with chopped fresh basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender squid with the bright, zesty lemon herb sauce.