Summer Baby Squid
Small and tender, these baby squids will remind you of the bright and refreshing flavors of summer.
Ingredients
- 500 grams baby squid
- 1 clove garlic, finely minced
- 250 grams French beans, round ends trimmed
- 250 grams cherry tomatoes
- Salt and pepper to taste
For the vinaigrette
- 3 large garlic cloves, finely minced
- Juice of 1 large lemon (yields around 1/3 cup)
- 2/3 cup vegetable oil
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Make the vinaigrette: Put the garlic and the lemon juice in a bowl. Pour in the oil slowly while whisking to let the vinaigrette emulsify. Season with salt and pepper. Set aside.
- Cook the vegetables: Brown the garlic in a bit of oil under low heat. Add the French beans, increase the heat to high and stir fry for two to three minutes until they’re cooked but still crisp. Lastly, toss in the cherry tomatoes and stir fry for two to three minutes until warmed
through and some the skins start to burst. Set aside. - Prepare the squid: Remove the spine of the squid, wash and then pat dry. Stir fry in oil under high heat for two to three minutes. Strain to remove all the liquid that the squid has rendered.
- Put everything together: Add all cooked ingredients in a dish with the vinaigrette. Serve warm or at room temperature.