Baby squid and zucchini, a light main course yet full of flavor thanks to the use of spices. Turmeric adds taste and color to the dish, while toasted breadcrumbs provide the right crunchiness 😋
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
BABY SQUID AND ZUCCHINI
- 1.76 lbs Baby squid (Weight already cleaned)
- 0.66 lbs zucchini
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste turmeric powder
Steps
To prepare this delicious dish of baby squid and zucchini, first wash the baby squid thoroughly and drain the water by placing them in a colander and drying them well with paper towels.
Wash the zucchini and cut them into pieces.
In a large pan, heat a drizzle of oil, add the baby squid and then, once browned, add the zucchini and let them soak up flavor over high heat.
Salt and pour in a ladle of water. Cover, lower the heat, and let it cook for about ten minutes.
Remove the lid, raise the heat, add turmeric and black pepper, and let the sauce reduce until it’s no longer creamy.
Meanwhile, in a separate pan, toast the breadcrumbs with a drizzle of oil.When the zucchini and baby squid are ready, add the breadcrumbs before serving to your guests 😋
