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.
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.