Sliced Squid
You can prepare this dish both with squid and cuttlefish.
Very palatable but light, thinly sliced squid is pan-fried over high flame with mixed seasonal vegetables both raw and lightly steamed.
The delicious taste of the dish depends also on its consistency: the vegetables should remain crisp and squid should be tender, although thoroughly cooked.
The oriental touch of this fast cooking can be achieved by using a large thick-bottomed frying pan which by becoming red-hot produces the effect of a griddle.
Ingredients for 4 people
- 4 medium-sized squids
- mixed seasonable vegetables: green beans, peppers, courgettes, carrots, cherry tomatoes, red onions, asparagus...
- soy sauce
- extra virgin olive oil
- pepper
- salt
Preparation
Clean the squids, cut cap into thin strips and separate the tentacles.
Let the squids marinate a few minutes in olive oil, a little salt and soy sauce.
Heat well a frying pan. Also the vegetables should be cut into thin strips and tomatoes into wedges. Season them with olive oil and salt.
You can throw directly in a pan raw carrots, courgettes and tomatoes , but it will be better to steam green beans and asparagus (in the winter broccoli and cauliflower) before pan-frying them.
Add the squids, wait for 30 seconds and then pan-fry together with vegetables for next 30 seconds.
You can serve it with a sprinkle of pepper and a drizzle of oil.
Our dishes
The host recommends
Pigato Le Rocche del Gatto 2008, Riviera Ligura di Ponente d.o.c.Our dish is light but very palatable, so it can match with Ligurian wine, which is able to mature as Fausto De Andreis's wine.
It smells of ripe yellow peach and sage with a delicate mineral hint. It is soft, fresh and savoury.
Did you know that...
The squid's meat is lean and rich in vitamins and minerals.Its connective tissue is firm, therefore needs to be chewed for a long time.
To recognize its freshness look at the colour that should be deep and bright pink-violet. If they seem more yellow, they are not fresh anymore.
Furthermore, against low calorie intake they provide high amount of proteins.
The chef's suggestions
To get a perfect dish, it is very important that the frying pan is very large and very hot. Better not to use non-stick ones.In this way the vegetables and the squid become scalded, making a savoury crust that looks like the one made on the griddle and they do not lose their water.
It should seem like a grilled squid and not boiled.
