This recipe work’s as well with other seafood, such as shrimp, mussels, lobster, cuttlefish, octopus, etc. Even chicken, beef, pork, or all vegetables for a vegetarian version, you name it. But here, squid it is. The secret to a successful squid dish is to not overcook the squid. Sauteing a few seconds in a very hot pan, then removing them and adding back to the dish at the very end of the dishes cooking process, making sure they don’t simmer or boil anymore, will do the trick.
Squid, cleaned, cut into squares
Potatoes, peeled, cut into thick slices, cooked
Corn on the cob, sliced, cooked
Cauliflower, rosettes, blanched
Cilantro, coarsely chopped
Scotch bonnet hot sauce,
Peanut oil, to saute,
Saute squid on high heat until opaque, 3-4 seconds, remove, reserve.
Saute garlic and onions until fragrant, add all other ingredients
and saute until heated through. Remove from heat, mix with squid.
To serve, sprinkle with fair amount of cilantro.
Bon Appetit ! Live is Good !