Description
A vibrant sautéed squid dish dressed in Puttanesca-style flavors with olives, capers, and herbs.
Ingredients
- 450 grams MSC-certified squid, cut into 1/2-inch rings
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes
- 1/3 cup pitted olives
- 1 Tbsp capers, drained
- 1 tsp red pepper flakes (adjust for spice preference)
- 1 large handful fresh basil, torn
- 1 small handful fresh parsley, chopped
- 1 lemon, zest + juice
- Fresh pepper to taste
- Cooked quinoa, farro, brown rice, or whole wheat pasta for serving
Instructions
- Heat olive oil in a large pan on medium-high heat. Once the oil shimmers, add the minced garlic and sauté until it turns golden brown and fragrant, about 2 minutes.
- Mix in the sun-dried tomatoes, pitted olives, capers, and red pepper flakes. Stir these ingredients together and zest the lemon directly into the pan.
- Let the mixture simmer for 1 minute while mixing occasionally.
- Add the squid rings to the pan and sauté for about 3 minutes, or until the squid firms up.
- Remove the pan from heat and stir in the torn basil leaves.
- Serve your sautéed squid over cooked grains and finish with fresh parsley leaves, lemon juice, and freshly cracked black pepper.
Notes
For a spice kick, adjust the red pepper flakes. Fresh herbs make a noticeable difference in flavor.
