Nutrition Facts
4 servings
4
Recipe for Squid with Sun-Kissed Vegetables
Explore the sunny flavors of the Mediterranean with this delicious recipe for squid with summer vegetables. This colorful and tasty dish combines tenderly fried squid with the sweetness of grilled vegetables. Zucchini, eggplant, and red peppers provide a vibrant mix of tastes and textures, enhanced by herbs and a light touch of chili. Easy to prepare, this summer meal will awaken your taste buds while transporting you to the Mediterranean coast.
Ingredients
600 Squid tubes
4 Zucchini
4 Eggplant
2 Red bell pepper
1 Onion
3 Olive oil
1 Flour
1 Provençal herbs
Salt
Pepper
1 pinch Espelette pepper
Directions
1
Wash the vegetables, slice the zucchinis and eggplants lengthwise into 1 cm thick slices, and align them on a baking sheet (in groups of 4 or 5) brushed with olive oil.
2
Grill them under the oven broiler on one side until the vegetables are used up.
3
Slice the onion, cube the peppers, and chop the grilled vegetables.
4
In a pan, heat the remaining oil, add the onions and peppers. Sauté for 5 minutes over high heat, stirring continuously, then add the other vegetables, salt, pepper, herbs, and chili. Cook for another 5 minutes and keep warm.
5
To finish, wash the squid, cut them into rings 1 cm wide, dry them with a cloth, place them in a plastic bag with flour, and shake to coat well. Remove them from the bag, shake off the excess flour, and submerge them in hot oil at 180°C for one minute (not more, otherwise they become rubbery). Serve immediately with the vegetables.
Ingredients
Ingredients
600 Squid tubes
4 Zucchini
4 Eggplant
2 Red bell pepper
1 Onion
3 Olive oil
1 Flour
1 Provençal herbs
Salt
Pepper
1 pinch Espelette pepper
Directions
Directions
1
Wash the vegetables, slice the zucchinis and eggplants lengthwise into 1 cm thick slices, and align them on a baking sheet (in groups of 4 or 5) brushed with olive oil.
2
Grill them under the oven broiler on one side until the vegetables are used up.
3
Slice the onion, cube the peppers, and chop the grilled vegetables.
4
In a pan, heat the remaining oil, add the onions and peppers. Sauté for 5 minutes over high heat, stirring continuously, then add the other vegetables, salt, pepper, herbs, and chili. Cook for another 5 minutes and keep warm.
5
To finish, wash the squid, cut them into rings 1 cm wide, dry them with a cloth, place them in a plastic bag with flour, and shake to coat well. Remove them from the bag, shake off the excess flour, and submerge them in hot oil at 180°C for one minute (not more, otherwise they become rubbery). Serve immediately with the vegetables.
Notes
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