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Squid in Tomato Sauce with Chili

by Olexiy Bayev
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This post is also available in: Русский (Russian)

When you’ll get tired of usual chicken, pork, potatoes and pasta and you’re out of ideas what to cook for dinner – try this dish. It’s very easy to prepare and almost doesn’t need any preparation beforehand.

The main thing is to unfreeze the squid in time if you’re buying it frozen. And more then likely you’re buying it exactly like this.

If you’re planning to cook it for dinner, take the squid out of the freezer and put it to the fridge in 8-10 hours before cooking. But better to do it in a day, so it definitely has time to unfreeze in the most comfortable environment. Do the same with needle beans.

You’ll get a spicy dish, so if you’re not a “hot” fan, lower the amount of chili, but I don’t recommend removing it at all, this way you won’t get it quite right.

What you Need to Cook Squid in Tomato Sauce with Chili

INGREDIENTS:

  • 1 small red onion
  • 2 cloves of garlic
  • A few stalks of mint with leaves
  • 0,5-1 chili peppers
  • 0,5 tsp smoked paprika
  • 400 g jar of chopped tomatoes in juices
  • 200 g needle beans
  • 300 g of squid carcasses
  • Lemon for serving

EQUIPMENT:

  • nothing, that you wouldn’t have

How to Make Squid in Tomato Sauce with Chili: Step-by-Step Instructions🔪

STEP 1. PREPARE ALL THE INGREDIENTS

In a half-hour or hour take out unfrozen squid (300 g) and needle beans (200 g) from the fridge.

In case it’s already time to cook dinner but you’ve forgotten to take the squid out, do it now, and place into the big bowl with cold water right away. This way you’ll unfreeze it in 1-1,5 hours. Yeah, it’s still long, but who is to blame for what you forget.

The unfreezing in hot water, microwaving, or pouring with hot water is not the best idea, which is why I don’t recommend these methods.

Slice 1 onion in half-rings.

Finely slice 2 cloves of garlic.

Tear off the mint leaves, put aside, and finely chop the stalks. Clear 0,5-1 chili pepper from seeds and chop as you like.


STEP 2. FRY THE VEGETABLES

Warm-up 2 tbsp of oil in the wide frying pan.

Add sliced onion, garlic, and mint stalks. Fry for a couple of minutes, until gentle.

Add sliced chili pepper and 0,5 tsp of smoked paprika. Cook for a minute.

Add 400 g chopped tomatoes in juices. If you’re using whole ones, you can chop them yourself with a knife or spatula directly in the frying pan. I used cherry tomatoes and just squashed them a bit with a spatula.

Bring to a boil, minimize fire, and leave for 15 minutes.

Meanwhile, cut the squid in circles about 1 cm wide.

Cut the squid in circles for squid in tomato sauce with chili


STEP 3. ADD THE NEEDLE BEANS AND SQUID

Add unfrozen needle beans into the frying pan, salt, pepper.

Add unfrozen needle beans into the frying pan for squid in tomato sauce with chili
Put there the squid in one layer evenly. Bring to the boil, cover, and cook for 5-7 minutes.

Put there the squid for squid in tomato sauce with chili
When it’s time, pick up the cover, taste the squid if ready and add salt if needed. If it’s still raw to your taste, cover again and cook for additional 3-5 minutes. But do not overdo, otherwise the squid becomes tough.

Cook everything for 5-7 minutes for squid in tomato sauce with chili
Serve with brown bread and lemon slices, decorate with mint leaves and add a bit of lemon zest on top.

Decorate with mint leaves and add a bit of lemon zest for squid in tomato sauce with chili

Squid in Tomato Sauce with Chili

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When you'll get tired of usual chicken, pork, potatoes and pasta and you're out of ideas what to cook for dinner - try this dish. It's very easy to prepare and almost doesn’t need any preparation beforehand.
Squid in Tomato Sauce with Chili easy to make step-by-step recipe
CourseDinner
Cook Time10 minutes
Total Time25 minutes
Servings2
Calories322kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 1 red onion small
  • 2 cloves of garlic
  • a few stalks of mint with leaves
  • ½-1 chili peppers
  • ½ tsp smoked paprika
  • 400 g chopped tomatoes in juices
  • 200 g needle beans
  • 300 g squid carcasses
  • 1 lemon for serving

Instructions

  • In a half-hour or hour take out unfrozen squid (300 g) and needle beans (200 g) from the fridge.
  • Slice 1 onion in half-rings.
  • Finely slice 2 cloves of garlic.
  • Tear off the mint leaves, put aside, and finely chop the stalks.
  • Clear 0,5-1 chili pepper from seeds and chop as you like.
  • Warm-up 2 tbsp of oil in the wide frying pan. Add sliced onion, garlic, and mint stalks. Fry for a couple of minutes, until gentle. Add sliced chili pepper and 0,5 tsp of smoked paprika. Cook for a minute.
  • Add 400 g chopped tomatoes in juices. If you're using whole ones, you can chop them yourself with a knife or spatula directly in the frying pan. Bring to a boil, minimize fire, and leave for 15 minutes.
  • Cut the squid in circles about 1 cm wide.
  • Add unfrozen needle beans into the frying pan, salt, pepper.
  • Put there the squid in one layer evenly. Bring to the boil, cover, and cook for 5-7 minutes. When it's time, pick up the cover, taste the squid if ready and add salt if needed. If it's still raw to your taste, cover again and cook for additional 3-5 minutes.
  • Serve with brown bread and lemon slices, decorate with mint leaves and add a bit of lemon zest on top.

Nutrition

Calories: 322kcal | Carbohydrates: 44g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 357mg | Sodium: 770mg | Potassium: 1209mg | Fiber: 10g | Sugar: 9g | Vitamin A: 563IU | Vitamin C: 61mg | Calcium: 195mg | Iron: 5mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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