Ratatouille with squid
4 servings
105 minutes
Ratatouille with squid is an exquisite blend of French culinary classic and marine freshness. This recipe is inspired by traditional Provençal ratatouille, known for its rich vegetable palette and aromatic spices. Here, the softness of eggplants and the freshness of zucchini combine with the rich flavor of fried squid, creating a wonderful balance of textures. Tender pieces of squid dusted in flour add a subtle marine note to the dish, while the stewed vegetables infuse everything with their sweet depth. It’s the perfect dish for a summer dinner; it not only delights the eye with its colorful presentation but also impresses with its delicate taste. Serve ratatouille with squid hot, alongside crispy baguette or light white wine to highlight its Mediterranean character.
1
Onions, garlic, and tomatoes need to be peeled and finely chopped. Eggplants and zucchinis should also be peeled and cut into cubes. Peppers need to be seeded and cut into pieces, while squids should be sliced into strips.
- Onion: 2 heads
- Garlic: 2 cloves
- Tomatoes: 500 g
- Eggplants: 3 pieces
- Zucchini: 4 pieces
- Green pepper: 2 pieces
- Squid: 4 pieces
2
Heat all the oil except for two tablespoons in a large skillet. Add finely chopped onion and sauté on low heat, stirring, for 5 minutes until soft and translucent. Add eggplants and cook for 10 minutes. Then add peppers and cook, stirring, for another 10 minutes. Add zucchini, tomatoes, garlic, and salt. Cover and simmer for 1 hour.
- Olive oil: 150 ml
- Onion: 2 heads
- Eggplants: 3 pieces
- Green pepper: 2 pieces
- Zucchini: 4 pieces
- Tomatoes: 500 g
- Garlic: 2 cloves
- Salt: to taste
3
Coat the squid in flour and fry them in a well-heated pan, stirring, for 2-3 minutes until they brown. Then remove from heat.
- Squid: 4 pieces
4
If there is too much juice in the vegetables, drain some, then top with fried strips of squid and serve.
- Squid: 4 pieces