STEP 1/7
Cut the cut squid body at 2cm intervals and sprinkle salt and pepper along with the legs.
STEP 2/7
Boil honey in a pan and when it turns brown, add lemon juice, minced lemon peel, garlic, and rosemary to adjust the concentration. Then turn off the heat and melt the butter to make honey lemon.
STEP 3/7
Place the squid mixed with honey lemon on a heated grill pan and grill it back and forth so that it does not burn.
STEP 4/7
Peel the potatoes, cut them in half and cut them into 0.2 thick pieces.Cut the mushrooms into quarters and tear the oyster mushrooms into bite-size pieces. Chop the onion and parsley finely.
STEP 5/7
Melt the butter in a heated pan and bake the potatoes until golden. Stir-fry butter and onions in another pan, stir-fry mushrooms and oyster mushrooms slightly, add white wine, boil them down slightly, and mix them with the baked potatoes.
STEP 6/7
Garlic cream pasta sauce, salt and pepper, season and sprinkle with chopped parsley.
STEP 7/7
Place squid and cream potato mushrooms on a plate, garnish with mix veggie table, and sprinkle with balsamic dressing.