Fried Squid with Chili – Cook/Scharrer

Sauté half of the shallots and half of the garlic in a frying pan with half of the olive oil. Add the melanzani and fry well (they should take color), then add the zucchini and fry briefly. Finally add the diced tomatoes, add the rosemary sprig, season with salt and pepper and simmer everything together for about ten to fifteen minutes on low heat – covered or open, depending on whether there is a lot of juice. Season again.

In the meantime, in another frying pan with the remaining olive oil, sauté the squid with the remaining garlic and shallots, as well as chili, briefly but heartily [1], seasoning with salt and pepper.

Arrange the vegetables on the center of the plate, shape the squid around them and sprinkle with freshly chopped parsley leaves.

Fried potatoes go very well with it.

[1] but not longer than about three to four min, otherwise they become tough.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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