Bruschetta with Squid and Spicy Chili
by Editorial Staff
I want to share my new favorites – bruschetta with squid and chili. The whole idea is that we get a rather unusual light dish that satisfies hunger well. If the squid is beautifully cut and cut into a mesh, you get an artistic product. And what aesthetics – crispy hot bread, tender squid meat, and scalding chili, mmm
Ingredients
- Bread – 6 slices
- Squids – 3 pieces
- Chile – 2 pcs
- Garlic – 2 cloves
- Olive oil – 2 tablespoon
- Cherry tomatoes – 5 pieces
- Zest – 1 lemon
Directions
- The most important thing is to cut the bread beautifully (6 slices). Take the one that you love the most. These can be baguettes, loaves, ciabatta, and other products. Cut diagonally into pieces about 1.5-2 cm thick.
- Fry the pieces in a dry hot frying pan until golden brown. The aroma will be amazing in the kitchen.
- Then squid (3 pcs). Defrost (if necessary) the squid and peel off the skin and tough parts. The easiest way is to buy ready-made, cut carcasses. You can buy frozen squid rings. The main thing is to let them completely thaw and dry with napkins. We cut them into pieces 2×3 cm. For beauty, I cut each piece in half with a mesh. So they will be more beautiful later when roasted.
- Chop chili finely (2 small). You can do without it, or replace it with bell pepper.
- We do the same with a couple of garlic cloves.
- Rub the lemon zest. If you want – take a lime, it will work out well too.
- And we put all this in a cup. Pour a couple of tablespoons of olive oil there.
- Mix with a spatula.
- We send to a hot frying pan. Fry for 2 minutes until the squids are cooked. Our pieces are small, plus they are slightly marinated in a bowl, so long frying will only make them “rubbery”.
- Put thick tomato rings on bruschetta, squid on top. Pepper and salt to taste. Serve immediately!
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