Grilled squid with lemon-caper sauce and red pepper
4 servings
30 minutes
Grilled squid with lemon-caper sauce and red pepper is a refined and refreshing dish embodying the Mediterranean cuisine of Yugoslavia. The grill imparts a light smoky aroma to the squid, making them tender and juicy, while the olive, caper, and lemon juice-based sauce adds tangy and fresh notes. Bright strips of red bell pepper and crispy onion balance the flavor, giving the dish lightness and aesthetic beauty. This dish is perfect for a summer outdoor dinner or as an elegant appetizer on a festive table. The ease of preparation combines with depth of flavors, making it a great choice for seafood lovers and Mediterranean culinary themes.
1
Preheat the grill or barbecue.
2
In a blender, chop the finely chopped olives, capers, lemon juice, vinegar, basil, minced garlic, and 1 tablespoon of olive oil. While blending, slowly add water. Transfer to a bowl and add thinly sliced red pepper and finely chopped onion.
- Pitted olives: 65 g
- Capers: 3 tablespoons
- White wine vinegar: 2 tablespoons
- Lemon juice: 3 tablespoons
- Basil leaves: 12 pieces
- Garlic: 1 clove
- Extra virgin olive oil: 2 teaspoons
- Water: 0.3 glass
- Red sweet pepper: 1 piece
- Red onion: 120 g
3
Brush the squid with the remaining olive oil, season with salt and pepper. Place on a greased rack and cook for about 3 minutes, turning once. Let cool slightly and cut into thin strips.
- Extra virgin olive oil: 2 teaspoons
- Squid: 450 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the squid with the peppers and mix.
- Squid: 450 g
- Red sweet pepper: 1 piece
