Sautéed Squid With Garlic, Chili and Bread Crumbs

By Mark Bittman

Published June 9, 2009

Total Time
10 minutes
Rating
4(18)
Comments
Read comments

Featured in: Sautéed Squid With Garlic, Chili and Bread Crumbs

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 3 tablespoons olive oil

  • 1 ½ to 2 pounds cleaned squid, in rings (cut tentacles in half if large)

  • Salt

  • pepper

  • ½ teaspoon chili flakes, or to taste

  • 1 teaspoon minced garlic

  • 2 tablespoons minced basil

  • Juice of ½ lemon

  • About 1 cup freshly toasted coarse bread crumbs

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

18 grams carbs; 308 milligrams cholesterol; 257 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 386 milligrams sodium; 23 grams protein; 1 gram sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
18 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.