Recipe
for :
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Squid and Onion with Green Pepper
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This
recipe for Squid and Onion with Green Pepper
has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
A popular, satisfying dish during the summer months,
which is fantastic when served as a racione or
Big Tapas to share.
Ingredients
for Squid and Onion with Green Pepper
4 medium squid (the body only)
2 medium onions
1 green pepper
Olive oil
1 lemon
Salt
Handful fresh parsley
How
to make Squid and Onion with Green Pepper
- Clean
the squid by pulling the head away from the body and
then removing the innards and the clear bone or quill
from inside.
- Remove
any dark skin covering the squid and then open the
squid lengthways with scissors. Wash and pat dry with
kitchen paper.
- Place
the squid fillets into a shallow dish and drizzle
with a little olive oil and the juice of 1 lemon and
set aside for a few minutes.
- Peel
and slice the onions and slice the green pepper. Heat
a little olive oil in a frying pan and gently cook
the onion and the pepper until soft but don't allow
them to brown too much.
- Meanwhile
cook the squid fillets in a separate pan until cooked
through and tender. Slice into strips and season with
salt.
- Serve
with the onion and pepper and garnish with a little
chopped parsley.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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