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21 July 2016

Bruschetta with Sautèed Baby Squid


Baby squid is not often present in the fishmongers' display of seafood. When I chance upon them, I always get some to sautè. Sometimes, I serve it with steamed rice when I cook it the Filipino way (adobong pusit) or sometimes with a vegetable side dish or even better, as topping of the bruschetta. Whatever way I go for, it is always a great dish, an accomplishment to the taste buds What I am sharing with you here is a very simple way to enjoy the baby squid - sautèeing them in extra virgin olive oil then tossing them with tomatoes, olives and capers. The flavors point towards the Italian palate and I can assure you, every bite is a challenge not to eat more and more.


Putting together tomatoes, olives and capers in extra virgin olive oil never fails to take out a good dish. These are staple in my kitchen and I never go through a day without any of them sitting in the shelves or fridge. They are fundamental in Italian cooking because not only are they good representatives of Mediterranean flavors, they are also very healthy. So when I get the baby squid, the safest flavors I can go for is this so that my kids would willingly accept baby squid in their diets too. Honestly, it is not that easy though but soon, maybe I won't hear anymore complaints. 

This Bruschetta with Sautèed Baby Squid is a great idea for antipasto and it's also a very simple recipe to follow. Give about half an hour of cooking the tomatoes then you can take that bite. Buon appetito!


Bruschetta with Sautèed Baby Squid

Yields 8 bruschette
Ingredients:
  • Extra virgin olive oil
  • 3 cloves garlic, crushed
  • 500 grams (1 pound) baby squid, cleaned
  •  2 big tomatoes, sliced
  • Parsley, finely chopped
  • Salt
  • Pepper
  • 8 small - medium slices of sourdough bread
Directions:
  1. Over medium heat, in a medium saucepan with extra virgin olive oil, sautè the garlic until fragrant and golden.
  2. Add the squid and toss together for about 3 minutes.
  3. Add the tomatoes and cook for about 20 minutes on low heat then cover.
  4. Add the caper and tomatoes and continue cooking for another 10 minutes.
  5. Add the parsley.
  6. Toast the bread on a grill, griddle or toaster.
  7. Drizzle the bread with extra virgin olive oil the top with the squid. 
  8. Drizzle again with extra virgin olive oil.
  9. Serve while warm.