I’ve been back from Spain for more than two weeks, but I’m still thinking about the food I enjoyed there, especially from the food vendors at the La Boqueria market in Barcelona.
So one night when I wanted to make something simple and light, I remembered the brilliant squid dish I had that was simply seared on the grill and then drizzled with basil oil. I went to my neighborhood fish market, which luckily sells squid that’s already been cleaned (with the ink removed and stuff). Even though they were from Thailand, they would do.
This recipe is really simple (following the Mediterranean style of cooking for the area), and even though the searing isn’t the same on my little stovetop compared to the industrial strength grill in Barcelona, it would also have to do. I served it up with some roasted tomatoes, which gives a nice slice of summer. All I need is some flamenco dancers and I’m all set. Enjoy!
Pan-seared Squid with Basil Oil Recipe
Makes 2 servings
6 or 8 pre-cleaned squid (previously frozen is OK)
1/4 cup fresh basil
1/2 cup plus 2 T extra virgin olive oil
Prepare the basil oil by finely chopping the basil and whisk it into the olive oil with a pinch of salt. Set aside or pour into a squeeze bottle.
Pat dry the squid. Heat 2 tablespoon of olive oil in a sauté pan over high heat and then add squid, making sure not to crowd the pan. (You may need to cook the squid in two batches, depending on the size of your pan.) Brown each side of the squid, about 3 to 4 minutes. Season with sea salt.
Plate up your squid and then drizzle basil oil on top. Serve immediately with a wedge of lemon.
TIP: The timing of cooking the squid depends on your heat and pan. My time I put in this recipe is a guestimate. Watch to see when the squid looks “opaque,” which is a solid white color opposed to the translucent white at the start. Don’t cook the squid too long or else it’ll be chewy.
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