Squid with Mixed Vegetables recipe

All Recipes Seafood Shellfish Octopus and Squid

Ingredients

2 tablespoons olive oil
1 onion, halved and sliced
salt and freshly ground black pepper
1 red bell pepper - cored, seeded and thinly sliced
2 zucchini, diced
2 tomatoes, diced
3 cloves garlic, minced
½ cup dry white wine
1 pound squid, cleaned and sliced into rings
1 bunch fresh basil, chopped

Nutrition Info

289.1 calories
carbohydrate: 17.8 g
cholesterol: 230.1 mg
fat: 13.9 g
fiber: 2.8 g
protein: 18.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 323.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet and cook onion until softened, about 3 minutes. Season with salt. Add bell pepper and zucchini and cook until softened, 3 to 5 minutes. Stir in tomatoes, garlic, salt, and black pepper. Pour in white wine and bring to a boil.

  2. Add squid and cook until squid is just cooked through, about 5 minutes. Do not overcook. Sprinkle with chopped basil to serve.

Recipe Yield

4 servings

Recipe Note

A quick and easy recipe for squid with summer vegetables like zucchini, bell pepper, and tomatoes. You can speed up the preparation of this quick dinner even more if you use squid rings. If you are using frozen squid, thaw before cooking.

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