It is a very easy and extremely tasty recipe. The secret lies in a combination between the delicate taste of a squid and the sapidity of the olives.
Prep. 20 min. ( including the cleaning squid)
Cook. 12 min.
Serves 4
Ingredients
1,4 kg Squid
150 g. Taggiasca olives
1 glass of Dry white wine
1 clove of Garlic
Parsley
Lemon zest
Olive oil
Salt
Step 1. Clean squid.
Remove the head and the innards from the squid body. Cut the wings and remove the skin. Cut the squid wings into thin slices. Cut the tentacles and carefully remove the beak from them. Cut tentacles into 3-4 pieces. Remove the cartilage and the dark skin from the squid body. Cut the body tube into rings.
Step 2. Cook squid.
In a large pan heat the olive oil with the garlic. Add the squid tentacles and the squid wings and fry them at a low heat for approx. 3-4 min.
Then add squid rings, season with salt and fry them over the high heat for approx. 3-4 min. Add a glass of wine and let evaporate. Then add the olives and simmer for 1 min. Turn off the heat and add the parsley and the lemon zest.
Recipe from Chef Luca Pappagallo