Peppered squid recipe is what is up today… and yay for this simple dish. This pepper squid goes a long way, the flavor is heavenly. Next week is a valentine’s day and if you’re not on a date you can make this and enjoy all by yourself or with your partner or family, they will love it.
I used baby squid, peppers in different colors, herbs. For acidity serve with lemon wedges and that will even transport the tasty higher…lol. Make sure you clean the squid very well and there are some types that have small transparent plastics in them make sure they’re removed.
You don’t want to overcook the squid because it will become tougher and you don’t want that. The most time used in preparing this peppered squid was in the pepper simmering, the squid was cooked on medium-low heat for 3 minutes or thereabout.
When the squid is opaque and loses gelatinous it is cooked, anything further than that will turn it to rubber.
Check this octopus recipe out;
- 2 Pound Baby Squid (cleaned and cut into half)
- 2 Tablespoons Oil
- 2 Cloves Garlic (minced)
- 2 Tomatoes (chopped)
- 2 Serrano peppers (or your choice)
- 2 Bell peppers (any color)
- 2 Tablespoons Fresh Parsley (chopped)
- Dash of Red pepper flake
- 1 Teaspoon Lemon Zest
- Lemon wedge (for serving)
- Salt and pepper
Clean the squid and cut your desired size (I cut into 2), season with salt and pepper and set aside.
In a saucepan, heat the oil over medium-high heat, add the chopped onion, minced garlic, parsley and sauté for about 1 minute.
Add the chopped tomatoes, seasoning with salt and pepper and simmer for about 10-15 minutes over medium-low heat.
Add the seasoned squid and combine cook on medium-low heat for about 3 minutes. You don’t want to overcook it and turn it into rubber. When the squid turns opaque and it loses its gelatinous quality it is done. That's it!
Serve with lemon wedge.
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