Crispy squid with caponata
You can never have too many main course recipes, so give Crispy squid with caponatan a try. Watching your figure? This dairy free and pescatarian recipe has 585 calories, 38g of protein, and 25g of fat per serving. For $5.88 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. 25 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up aubergine, plain flour, squid tubes, and a few other things to make it today. It is brought to you by BBC Good Food. With a spoonacular score of 92%, this dish is spectacular. Similar recipes include Crispy squid with capers, Crispy Squid with Garlic, Chile, and Basil, and Caponata.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 large aubergine
1 tbsp balsamic vinegar
handful basil leaves, shredded
30g capers, rinsed if salted
3 celery sticks, sliced
250g cherry tomatoes
1 tbsp cayenne pepper or chilli powder
3 garlic cloves, crushed
150g green olives, stoned
4 tbsp extra-virgin olive oil
1 onion, chopped
150g plain flour
800g cleaned squid tubes (about 3 large tubes)
1 tsp caster sugar
sunflower oil, for frying
Equipment:
knife
colander
sieve
bowl
frying pan
tongs
Cooking instruction summary:
To prepare the squid, lay the squid flat on a board.Insert a long, thin knife in theopening and neatly cut it alongone side. Open it out to a flat sheetand scrape away any leftovermembrane. Use the tip of the knife to lightlyscore the flesh in a diamondpattern, taking care not to cutthrough the squid completely. Cut the scored squid into largetriangles ready to be flouredand fried.For the caponata, the aubergineneeds to be cut into uniform dice:slice it lengthways about 1cm thick,cut long strips the same size, then chopthem into squares.Heat half the oil in a large sautépan. Fry the onions for 3-4 minsuntil starting to soften, add theaubergine, then continue to cook for8-10 mins until brown and soft. Tip intoa colander over a bowl.Tip any oil from the bowl backinto the pan and top it up with asplash of fresh oil. Fry the celery,tomatoes and the crushed garlic together.Sprinkle the sugar over, splash in thevinegar, then cook for 3-4 mins untilthe tomatoes start to release their juice.Tip the aubergine and onion backin with the celery. Scatter in theolives, capers and basil, then giveeverything a good stir. Cook for 5 minsuntil simmering, then season to taste.Turn off the heat, drizzle in the rest ofthe oil, then set aside.Just before cooking, tip the squidinto a large bowl. Sift the flour andcayenne pepper together over thesquid, then toss well and season with salt.Tip the squid back into the sieve andshake off all the excess flour.Pour enough sunflower oil into alarge frying pan so it’s about 1cmdeep. Heat the oil until it sizzleswhen sprinkled with a little flour. Inbatches, fry the squid for 2-3 mins oneach side until golden and crisp. Whencooked, use tongs to lift the squid ontoa plate lined with kitchen paper. You arenow ready to serve.Spoon the caponata inside a10cm wide metal ring (or simplymake a neat pile) in the middle ofa medium dinner plate. Use the back of the spoon topress down lightly on the caponataand level the top of the pile. Carefully lift the ring away,keeping the tower of caponatacircular. Lean five or six pieces ofsquid around the caponata likepetals on a flower, then serveimmediately.
Step by step:
1. To prepare the squid, lay the squid flat on a board.Insert a long, thin knife in theopening and neatly cut it alongone side. Open it out to a flat sheetand scrape away any leftovermembrane. Use the tip of the knife to lightlyscore the flesh in a diamondpattern, taking care not to cutthrough the squid completely.
2. Cut the scored squid into largetriangles ready to be flouredand fried.For the caponata, the aubergineneeds to be cut into uniform dice:slice it lengthways about 1cm thick,cut long strips the same size, then chopthem into squares.
3. Heat half the oil in a large sautépan. Fry the onions for 3-4 minsuntil starting to soften, add theaubergine, then continue to cook for8-10 mins until brown and soft. Tip intoa colander over a bowl.Tip any oil from the bowl backinto the pan and top it up with asplash of fresh oil. Fry the celery,tomatoes and the crushed garlic together.Sprinkle the sugar over, splash in thevinegar, then cook for 3-4 mins untilthe tomatoes start to release their juice.Tip the aubergine and onion backin with the celery. Scatter in theolives, capers and basil, then giveeverything a good stir. Cook for 5 minsuntil simmering, then season to taste.Turn off the heat, drizzle in the rest ofthe oil, then set aside.Just before cooking, tip the squidinto a large bowl. Sift the flour andcayenne pepper together over thesquid, then toss well and season with salt.Tip the squid back into the sieve andshake off all the excess flour.
4. Pour enough sunflower oil into alarge frying pan so it’s about 1cmdeep.
5. Heat the oil until it sizzleswhen sprinkled with a little flour. Inbatches, fry the squid for 2-3 mins oneach side until golden and crisp. Whencooked, use tongs to lift the squid ontoa plate lined with kitchen paper. You arenow ready to serve.Spoon the caponata inside a10cm wide metal ring (or simplymake a neat pile) in the middle ofa medium dinner plate. Use the back of the spoon topress down lightly on the caponataand level the top of the pile. Carefully lift the ring away,keeping the tower of caponatacircular. Lean five or six pieces ofsquid around the caponata likepetals on a flower, then serveimmediately.
Nutrition Information:
