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Lebanese Squid Stir-Fry 2

Serves 4 to 6 Entree seafood, Fish

Lebanese Squid Stir-Fry 2

Rooted in the heart of Lebanese home cooking, this squid stir-fry captures the simplicity and generosity found at family tables. It's a dish that emerges effortlessly, with salt measured by the pinch and oil poured liberally. This is not a restaurant adaptation but the version Lebanese families have perfected over countless meals, embodying the warmth of shared dining.

Each bite bursts with the briny essence of squid, enhanced by the pungent kick of garlic and a whisper of chili heat. A squeeze of lemon adds a bright, tangy finish, balancing the richness of the oil. This dish is meant to be enjoyed with family, a true testament to Lebanese home-style culinary tradition.

Ingredients

  • 600 gsquid rings
  • 4 clovesgarlic
  • 2 tbspoil
  • to tastechili
  • lemonjuiced
  • to tastefine sea salt

Method

  1. Start by ensuring the 600 g of squid rings are thoroughly cleaned. Rinse them under cold water, removing any remaining innards or skin. Pat them dry with paper towels to remove excess moisture, which helps them sear better in the pan.
  2. Peel and finely chop 4 cloves of garlic. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, add the garlic and a pinch of chili to taste. Stir continuously until the garlic becomes golden and releases a fragrant aroma, being careful not to let it burn.
  3. Add the squid rings to the skillet in a single layer. Cook them over medium-high heat, stirring occasionally. The squid should turn opaque and firm up slightly, which indicates they are cooked through. This usually happens quickly, so watch closely to avoid overcooking.
  4. Squeeze the juice of one lemon over the cooked squid, stirring to combine. Taste the dish and add fine sea salt to your preference, ensuring the flavors are balanced and to your liking.
  5. Transfer the squid stir-fry to a serving dish immediately. The dish is best enjoyed fresh and hot, with the vibrant flavors of garlic and lemon at the forefront. Serve it as part of a shared meal, embracing the communal spirit of Lebanese dining.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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