Sautéed Squid With Garlic, Chili and Bread Crumbs

By Mark Bittman

Total Time
10 minutes
Rating
4(16)
Comments
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Ingredients

Yield:4 to 6 servings
  • 3tablespoons olive oil
  • 1½ to 2pounds cleaned squid, in rings (cut tentacles in half if large)
  • Salt
  • pepper
  • ½teaspoon chili flakes, or to taste
  • 1teaspoon minced garlic
  • 2tablespoons minced basil
  • Juice of ½ lemon
  • About 1 cup freshly toasted coarse bread crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

257 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 386 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put oil in a broad skillet over high heat; a minute later, add squid, salt, pepper and chili flakes; cook, stirring, until squid is opaque, about 60 seconds (do not overcook).

  2. Step 2

    Add garlic, basil and lemon juice and stir for about 30 seconds. Turn off heat, add bread crumbs and serve.

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Ratings

4 out of 5
16 user ratings
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Comments

The Clean Plate Club

Congrats Mr. Bittman on "A Bone to Pick" -
We found wild squid today at our great Cutchogue fish monger and went right for this recipe - it was easy and delicious. Panko bread crumbs sauteed in a little olive oil worked well, and a bowl of quick red sauce with some Locatelli Romano and local baby arugula salad made for a perfect North Fork Spring supper. Many thanks.

Tom

I THINK I should have more throughly dried my squid, maybe let them rest on a paper towel. After I added the bread crumbs, the whole dish got a little glopy. But it tastes good!

The Clean Plate Club

Congrats Mr. Bittman on "A Bone to Pick" -
We found wild squid today at our great Cutchogue fish monger and went right for this recipe - it was easy and delicious. Panko bread crumbs sauteed in a little olive oil worked well, and a bowl of quick red sauce with some Locatelli Romano and local baby arugula salad made for a perfect North Fork Spring supper. Many thanks.

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