Ingredients
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1 lb squid, cleaned, bodies cut into 3/4 inch thick rings*
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1 tablespoon extra virgin olive oil, divided
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2 tablespoons unsalted butter, divided
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1 large red bell pepper, cut into 1/2 inch pieces
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1 large yellow bell pepper, cut into 1/2 inch pieces
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2 teaspoons finely chopped garlic
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1/2 teaspoon red pepper flakes (optional)
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1/4 kosher salt
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ground black pepper, to taste
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1 lemon
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2 tablespoons chopped fresh parsley
Steps
1
Pat squid dry with a paper towel.
2
Heat 1/2 of oil in a large frying pan over high, add 1/2 of butter until melted then add peppers, garlic and red pepper flakes. Cook, 1–2 minutes, until peppers are cooked, but still crisp, remove from pan, cover and set aside.
3
Add remaining oil and butter to pan, season squid with salt and pepper and add to pan. Cook, tossing frequently, until squid is opaque and cooked through, about 1 minute, be careful not to overcook.
4
Combine peppers and cooked squid in a serving dish, squeeze lemon over top and sprinkle with additional fresh parsley. Toss to coat and serve warm.
Comments
*leave tentacle pieces whole