Charred Squid with Blackened Tomatoes

• Marinate squid for overnight

Nutrition values are AI-estimated based on ingredients.

• 1.5-2 lbs cleaned squid
• 4-5 large ripe tomatoes, halved
• 1 bunch scallions, chopped
• 5-6 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tbsp pimentón (smoked paprika)
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1 loaf sourdough bread

1. 1Bake frozen sourdough bread in a preheated oven until crusty.
2. 2Dry cleaned squid bodies and tentacles, then marinate with olive oil, salt, black pepper, and pimentón.
3. 3Chop scallions into 1-inch pieces.
4. 4Heat a large skillet, add olive oil, and sauté scallions until softened.
5. 5Add halved tomatoes to the skillet, cooking until charred and blistered.
6. 6Remove tomatoes and scallions from the pan, deglaze with water.
7. 7Bloom cumin and coriander seeds in oil, then add the tomato and scallion mixture back to the pan, simmering to create a sauce.
8. 8Sear marinated squid bodies and tentacles separately in batches until charred and cooked through.
9. 9Combine the seared squid with the tomato sauce in the skillet.
10. 10Serve immediately with slices of crusty sourdough bread.

These instructions are our analysis of the original video. Watch on YouTube →