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Pan-fried squid


There is no New Year without lentils! For those who don't like cotechino, here's the perfect idea to bring them to the table during dinner: pan-fried calamari with lentils. A tasty second course that is impossible to resist, a recipe that smells of sea and land, with a delicate taste. To be prepared in various colors thanks to the variety of lentils: green, black, red, brown or hulled, all variations of this legume. There are those who taste them for good luck, those who make them out of tradition and those who simply appreciate the taste. We have chosen to combine the pan-fried squid with the organic peeled green ones from I Fornai Siciliani, they cook quickly, are more digestible and win you over with their bright yellow colour. A quick, healthy and genuine recipe made of just a few ingredients, also appreciated by children and above all to be enjoyed all year round. There is no excuse not to try this rather easy and undemanding recipe. With lentils we recommend our cotechino in crust.


Scope Single dish, second course
  • 4 clean squid medium-large
  • 320 g organic hulled green lentils The Sicilian Bakers
  • 1 onion
  • 2 segments of garlic
  • 1/2 teaspoon curcuma
  • fresh sprouts to taste
  • hot water to taste or vegetable broth
  • extra virgin olive oil Lo Castro
  • sale q.b.
  • pepe q.b.
  • Prepare a sauté with oil, finely chopped garlic and onion. Brown over low heat so as not to burn the ingredients.

  • Add the lentils and turmeric, and toast for a few seconds. Salt to taste and cook, adding hot water or broth as if it were a risotto. Part of the lentils must remain al dente. The latter cook quickly, so adjust according to the instructions on the package.

  • In the meantime, focus on the calamari. First of all, remove the fins and set them aside (don't throw them away, they will be added to the dish you will prepare in a future recipe).

  • With a pointed and sharp knife, open the cloak as if it were a book, sliding the knife along its entire length. If the squid is very large, you can divide it in half.

  • Score the internal part of the squid with a series of very close and light transversal cuts, without cutting completely through the fish.

  • Heat a non-stick pan with a drizzle of oil, insert the squid, making sure that the scored part is in contact with the pan. Keep the heat medium high so that they brown slightly and let them roll up on themselves, add salt and pepper to taste. It must be cooked very quickly to prevent the squid meat from becoming tough.

  • In the meantime the lentils will be cooked. Turn off and plate. Create a base of lentils and place the hot squid on top. Decorate with fresh sprouts to taste and season with a drizzle of raw oil.

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