Squid with Burst Cherry Tomatoes
By Chef_Frytz
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 1/2 pounds mixed cherry tomatoes
- 2 large garlic cloves, minced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds small squid—cleaned, bodies cut into 1/3-inch rings and tentacles halved
- 1 1/2 tablespoons white wine vinegar
- 1 cup lightly packed small basil leaves
Details
Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from foodandwine.com
Preparation
Step 1
In a large, deep skillet, heat the oil. Add the tomatoes, garlic and a pinch each of salt and pepper. Cook over moderate heat, stirring, until the tomatoes just start to blister, 4 minutes. Stir in the squid and cook over moderately low heat, stirring, until the squid turns opaque, 5 minutes. Stir in the vinegar and basil. Season with salt and pepper and serve.
SUGGESTED PAIRING
Rosés complement the fruitiness of tomatoes. Try one from Long Island or Provence.
You'll also love
- Squid Ink Giant Raviolo 5/5 (1 Votes)
- Spinach Maria 0/5 (0 Votes)
- Roasted Mushroom Soup 0/5 (0 Votes)
- Crockpot Cabbage Tamales 5/5 (1 Votes)
- Spicy Shrimp with Creamy Polenta 0/5 (0 Votes)
- GREEK SALMON AND ORZO 5/5 (3 Votes)
- Lemon Doberge Cake 0/5 (0 Votes)
- Dutch Apple Pie with Sour Cream... 0/5 (0 Votes)
Review this recipe