Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Calamares en Escabeche con Pimientos
Marinated Squid with Peppers
A classic Spanish tapa or appetizer, this dish features tender squid rings and sweet bell peppers preserved in a tangy, aromatic escabeche (vinegar-based marinade). It's a refreshing and flavorful dish, perfect served chilled or at room temperature.
🧂 Ingrédients
- 500 g Squid rings, cleaned
- 1 large Red bell pepper, thinly sliced
- 1 large Green bell pepper, thinly sliced
- 1 medium Onion, thinly sliced
- 4 Garlic cloves, thinly sliced
- 100 ml Olive oil
- 150 ml White wine vinegar
- 100 ml Dry white wine
- 2 Bay leaves
- 1 tsp Peppercorns
- 1 tsp Smoked paprika (pimentón)
- to taste Salt
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bell peppers. Cook until softened, about 8-10 minutes, stirring occasionally.
💡 Conseils de pro: Don't overcook the vegetables; they should still have a slight bite. - 2
Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
💡 Conseils de pro: Garlic can burn quickly, so keep an eye on it. - 3
Add the squid rings to the pan. Cook for 2-3 minutes until they turn opaque and curl slightly. Do not overcook, or they will become tough.
💡 Conseils de pro: Squid cooks very quickly. Overcooking is the main reason for tough calamari. - 4
Pour in the white wine vinegar and white wine. Add the bay leaves, peppercorns, and smoked paprika. Season with salt.
💡 Conseils de pro: Using good quality vinegar and wine will enhance the flavor of the escabeche. - 5
Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. The squid should be tender.
💡 Conseils de pro: The escabeche should be flavorful but not overpowering. - 6
Remove the pan from the heat. Stir in the remaining olive oil.
💡 Conseils de pro: Adding olive oil at the end gives the escabeche a richer texture. - 7
Transfer the mixture to a non-reactive container (like glass or ceramic). Let it cool completely, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
💡 Conseils de pro: Marinating time is crucial for the escabeche to work its magic. - 8
Before serving, drain off some of the excess liquid if desired. Garnish with fresh chopped parsley.
💡 Conseils de pro: Serve chilled or at room temperature with crusty bread for dipping.
💡 Conseils de pro
- ✓If you can't find fresh squid, frozen squid rings can be used, but ensure they are fully thawed and patted dry.
- ✓Adjust the amount of vinegar and wine to your preference for tanginess.
- ✓For a spicier kick, add a pinch of red pepper flakes to the escabeche.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like peas or sliced carrots to the escabeche.
- Include a pinch of saffron for a more luxurious flavor and color.
- Serve with boiled potatoes or a simple green salad.