SALT & PEPPER SQUID
Crispy but tender squid with a hum of pepper heat, complemented by fragrant herbs, crispy garlic and a hit of vinegar - this is my evolution of the classic dish that I know you all love. Traditionally, it comes from Cantonese cuisine, where heat was achieved using finely ground peppercorns, but I couldn't resist adding a few chillies here for double pleasure.
Provided by Jamie Oliver
Categories Starters Jamie's Comfort Food Seafood Dinner Party Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
- Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
- Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.
- When you're ready to cook, just under half fill a large sturdy pan with oil - the oil should be 8cm deep, but never fill your pan more than half full - and place on a medium-high heat. Use a thermometer to tell when it's ready (170°C), or add a piece of potato and wait until it turns golden - that's the sign that it's ready to go.
- While it heats, tip 1 heaped tablespoon of white pepper and the flour into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies - if some are bigger, halve and deseed them first - then peel and finely slice the garlic 1mm thick, ideally on a mandolin (use the guard!).
- When you're ready to fry, add half the squid and chillies - it's important to cook in two batches so you don't overcrowd the pan. When it's all looking golden and lovely (after about 1½ minutes), add half the garlic for a final minute.
- Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.
- Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion curls, toss it all together and serve right away.
Nutrition Facts : Calories 343 calories, Fat 18.7 g fat, SaturatedFat 2.4 g saturated fat, Protein 22.6 g protein, Carbohydrate 22.6 g carbohydrate, Sugar 1 g sugar, Sodium 1.4 g salt, Fiber 1.1 g fibre
SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
SQUID WITH CARAMELIZED ONIONS
Make and share this Squid With Caramelized Onions recipe from Food.com.
Provided by Nadia Melkowits
Categories Squid
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saute pan over a medium flame. Split open the garlic clove by placing it on a cutting board and pressing down hard with the base of your hand or with the flat side of a knife. Add the garlic to the pan and cook until it starts to brown, about 2 minutes.
- Add the onions and bay leaf, and cook slowly until the onions are light brown, about 10 minutes. Then reduce the heat to low and cook, stirring occasionally, until the onions are soft and tender (caramelized), about 20 minutes. If the onions start to get too dark, add 1/2 tablespoon of water. Remove them from the pan with a slotted spoon and set aside, leaving the oil in the pan.
- Raise the heat to high and sprinkle a little salt on the oil. Add some of the squid, making sure you don't overcrowd the pan--you need to leave plenty of space between them so the heat remains high and the squid is sauteed, not boiled. Saute for 15 to 20 seconds on each side. Remove the squid from the pan and repeat the process with the remaining squid.
- Return all the squid to the pan, add the caramelized onions and stir together. Pour in the wine and boil for around 20 seconds. Sprinkle with the parsley and serve.
Nutrition Facts : Calories 216.4, Fat 14.7, SaturatedFat 2.2, Cholesterol 198.2, Sodium 39.2, Carbohydrate 5.9, Fiber 0.4, Sugar 1.3, Protein 13.6
More about "salt and pepper squid with caramelized onions and bell peppers food"
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS AND BELL PEPPERS
From recipenet.org
5/5
SALT AND PEPPER SQUID - THE WOKS OF LIFE
From thewoksoflife.com
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS AND BELL …
From recipeofhealth.com
SALT AND PEPPER SQUID - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
SALT AND PEPPER SQUID (椒盐鱿鱼) - RED HOUSE SPICE
From redhousespice.com
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS AND BELL PEPPERS
From foodnetwork.cel29.sni.foodnetwork.com
CHINESE SALT AND PEPPER SQUID - KHIN'S KITCHEN
From khinskitchen.com
CARAMELIZED ONIONS AND BELL PEPPERS - ONCE UPON A …
From onceuponachef.com
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS AND BELL …
From tfrecipes.com
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS - RECIPEBRIDGE
From recipebridge.com
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS AND BELL PEPPERS
From foodnetwork.cel30.sni.foodnetwork.com
SALT AND PEPPER SQUID RECIPE | EPICURIOUS
From epicurious.com
SQUID WITH CARAMELIZED ONIONS FOOD - HOME AND RECIPE
From homeandrecipe.com
SALT AND PEPPER SQUID | SEAFOOD RECIPES | SBS FOOD
From sbs.com.au
GARLICKY GRILLED SQUID WITH PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
SALT AND PEPPER SQUID - RASA MALAYSIA
From rasamalaysia.com
SQUID WITH CARAMELIZED ONIONS RECIPES
From tfrecipes.com
SALT AND PEPPER SQUID | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love