Squid skewers on rosemary skewers
4 servings
60 minutes
Squid skewers on rosemary sticks are a harmony of Mediterranean aromas and delicate sea flavors. This dish, infused with the spirit of the coast, surprises with its texture: squid cut in a net pattern becomes soft and pliable, while their natural sweetness pairs beautifully with roasted peppers and creamy feta. The scent of fresh rosemary that serves as the base for the skewers penetrates the rolls, creating a unique bouquet of aromas. Served with a vibrant sauce made from parsley, garlic, and nuts that adds zest and freshness to the dish. An ideal option for a light dinner or exquisite appetizer, this dish will delight gourmets who love the combination of seafood and aromatic herbs.
1
Thoroughly wash the squid bodies, remove the hard plates, and cut along one side to create rectangles. Then cut them into strips 3-4 cm wide and make diagonal cuts on the inside in both directions to form a grid.
- Squid: 300 g
2
Boil water in a saucepan and immerse the squid for 30 seconds: the mollusks will curl into tubes and the cuts will become more noticeable. Remove the squid with a slotted spoon and let them cool.
- Squid: 300 g
3
Cut the peppers from both ends, carefully remove the seeds and partitions. Cut the peppers on one side to make rectangles. Preheat the oven to 200 degrees.
- Sweet pepper: 3 pieces
4
Place the peppers on a parchment-lined baking sheet and bake for 20 minutes until they soften and their skin blackens.
- Sweet pepper: 3 pieces
5
Transfer the peppers to a bowl and cover with plastic wrap - the peppers will steam, and the skin will come off easily. Once the peppers cool down, cut them into strips 3-4 cm wide.
- Sweet pepper: 3 pieces
6
Place pepper on the strip of squid, then on one edge put a slice of brinza (feta) and roll it up. Prepare the other rolls in the same way.
- Squid: 300 g
- Sweet pepper: 3 pieces
- Feta cheese: 70 g
7
Pluck the leaves of the rosemary, keeping the top ones (the plucked leaves can be dried and used in another recipe), and sharpen the branches at the bottom.
- Rosemary: 1 bunch
8
Skewer the rolls on sticks, place them on a parchment-lined baking sheet, brush with melted butter, and send under the grill for 3-5 minutes.
- Squid: 300 g
- Sweet pepper: 3 pieces
- Feta cheese: 70 g
- Rosemary: 1 bunch
- Butter: 20 g
9
For the sauce, finely chop the parsley, coarsely chop the nuts and mix with the pressed garlic. Add olive oil, salt and mix well. Let the sauce sit for a while.
- Parsley: 1 bunch
- Cashew: 30 g
- Garlic: 2 cloves
- Olive oil: 5 tablespoon
- Salt: 0.5 teaspoon
10
Serve the skewers with sauce.