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1.
Wash the squid, gut and clean well. To do this, detach the tentacles below the beak with a sharp knife, peel the skin from the tube, thoroughly rinse the head and tube and pat dry. Also gut baby octopuses and remove the dark skin. Alternatively, frozen, kitchen-ready squid tubes and octopus can be used.
2.
For the salsa verde, wash the herbs, dry them well and roughly chop. Peel the garlic clove and roughly chop as well. Place with the remaining ingredients in a food processor with an S-blade and pulse for a few seconds into a still slightly chunky salsa. Alternatively, the ingredients can be added to a tall mixing beaker and chopped with an immersion blender. The salsa verde, however, works and tastes best when you very finely chop the herbs, garlic clove and capers by hand with a large knife and then mix with olive oil, mustard and lime juice in a bowl.
3.
For the faux lime aioli, place the chickpea liquid (approx. 7 tbsp) along with chickpeas, Dijon mustard, garlic, salt, lime juice and zest in a tall mixing beaker and blend until smooth. With the motor running, now slowly pour the oil in a thin stream while continuing to blend until the desired consistency is reached. Depending on the amount of chickpea liquid, you may need to add some more vegetable oil or some chickpeas. Then season to taste. Stored airtight, this egg-free aioli keeps for 1-2 weeks.
4.
Place squid, Pimientos de Padrón and spring onions in a bowl and toss with olive oil, finely grated garlic, lime zest, a splash of juice, salt and pepper. Let sit a bit, then sear in a cast-iron (grill) pan until the vegetables and squid pieces gain color – depending on size about 2–4 minutes. Thread alternately onto grill skewers and serve with salsa verde, lime aioli, pistachio kernels and lime wedges.
