Fried squid with garlic and parsley
4 servings
30 minutes
Fried calamari with garlic and parsley is the essence of Mediterranean cuisine, combining the freshness of seafood with the aroma of herbs and spices. This dish, rooted in the traditions of coastal towns, conveys the spirit of warm evenings by the sea. Tender pieces of squid, cut in a characteristic way, are infused with a rich bouquet of garlic, parsley, and spicy chili pepper, revealing deep flavors. Fried in a blend of oils to a light crispy crust, they acquire an amazing texture complemented by the acidity of white wine vinegar and creamy softness of butter. Juicy cherry tomatoes complete the harmony by adding fresh notes. Served with crispy toast that perfectly absorbs the dish's juices. An ideal choice for a light dinner or a festive table filled with Mediterranean charm.
1
Clean the squid from membranes and chords.
- Squid: 800 g
2
Cut the squid into pieces about 4 cm on each side. Make grid cuts on the inner side.
3
Finely chop the garlic, chili, and parsley. Cut the cherry tomatoes into quarters.
- Garlic: 2 cloves
- Chili pepper: 0.5 piece
- Parsley: 10 g
- Cherry tomatoes: 70 g
4
Heat the pan with vegetable and olive oil.
- Vegetable oil: 20 ml
- Olive oil: 20 ml
5
Add garlic and chili to the pan and fry for 30 seconds.
- Garlic: 2 cloves
- Chili pepper: 0.5 piece
6
Add the squid and sauté over high heat, stirring, for another 3-4 minutes. Season with salt and pepper.
- Squid: 800 g
- Salt: to taste
- Ground black pepper: to taste
7
Add vinegar and butter. Stir until the butter melts.
- White wine vinegar: 15 ml
- Butter: 30 g
8
At the very end, add chopped parsley and cherry, and mix.
- Parsley: 10 g
- Cherry tomatoes: 70 g
9
Serve immediately with a slice of toasted bread.
- Bread: to taste