ratatouille-squid

Ratatouille with Squid

Squid doesn’t immediately come to mind  when you think of adding some protein to ratatouille. When I saw the recipe in Ortega’s Spanish cookbook, 1080 Recipes, it sparked my curiosity. The result was absolutely fantastic – the textures, the colours, the flavours: all blend together so well. The meal is light, delicious, and easy to make.

ratatouille-squid

When I asked my husband to buy squid for this dish, little did I know I’d end up with a pound worth of glistening purple wild squid – the type you’d see propelling their way through the water in the Mediterranean or the Pacific. But there I was staring at it and a dozen or so of squid staring back at me from a bowl on my countertop.

squid fresh

I’m always up for a cooking challenge and this simple video helped greatly to solve the puzzle of cleaning squid. It is really not too hard, no harder than cleaning shrimp. At the end I got a plate full of cleaned squid. squid-cleanedOnce the squid is cleaned (or if you smart or lucky you bought it cleaned), the rest of the recipe is simple: chop – saute, chop – saute, chop – saute, cover, and simmer. The secret to cooking flour-dredged squid is similar to cooking shrimp – don’t overcook, otherwise you will end up with rubber-like meal. 2-3 minutes is quite enough. Watch the squid strips (or rings in my case) closely, as soon as they change colour and sides of it start flipping outward, this is a perfect time to take them off the heat.

Bon Appétit!

Ratatouille with Squid
Print Recipe
Servings
4
Cook Time
1,5 hours
Servings
4
Cook Time
1,5 hours
Ratatouille with Squid
Print Recipe
Servings
4
Cook Time
1,5 hours
Servings
4
Cook Time
1,5 hours
Ingredients
Servings:
Instructions
  1. Heat 2 tbsp of the oil in a large skillet. Add the onions and cook over low heat for 5 minutes, until transparent, stirring occasionally. Add the eggplant and cook for 10 more minutes. Add the bell pepper and cook for 10 more minutes, stirring. Add the zucchini, tomatoes, and garlic, season with salt and cook for 10 more minutes. Cover and simmer gently for 1 hour.
  2. Heat the rest of the oil in another skillet. Coat the squid strips in flour (I just place 1/4 cup of flour in a plastic bag, add the squid, and give a good shake. ). Add the squid and cook over high heat, stirring constantly for 3 minutes, until lightly coloured.
  3. Remove the pan from the heat. Serve the ratatouille with the squid strips placed on top.

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