Squid with paprika
4 servings
35 minutes
Squid with paprika is an exquisite dish of Thai cuisine that embodies a harmony of flavors and aromas. Tender rings of squid soaked in a mixture of spices, lemon juice, and sautéed in butter acquire an appetizing golden crust. Sweet paprika adds a piquant depth to the dish, while saffron and curry introduce refined Eastern notes. A salad of mint and arugula refreshes, creating a contrast between the warmth of the squid and the cool greens. This dish is perfect for a romantic dinner or a light summer lunch, where each ingredient plays its unique role in creating true gastronomic pleasure.
1
Wash and dry the salad and mint. Pluck the leaves from the mint. Place the greens in a salad bowl, drizzle with a mixture of olive oil and vinegar, and season with salt and pepper.
- Rocket (arugula): 1 bunch
- Peppermint: 3 stems
- Olive oil: 3 tablespoons
- Wine vinegar: 1 tablespoon
- Coarse salt: to taste
2
Wash the squid, cut into rings, and transfer to a deep bowl. Add a pinch of all spices, drizzle with lemon juice, and mix.
- Squid: 1 kg
- Lemon: 0.5 piece
- Ground cinnamon: pinch
- Curry powder: pinch
- Saffron: pinch
- Sweet paprika: 1 tablespoon
3
Heat butter in a pan and fry, turning, over medium heat for about 2 minutes.
- Butter: 20 g
4
Transfer the squid to another dish and lightly salt.
- Coarse salt: to taste
5
Place the fried squid and green salad on serving plates.