Roasted Squid with Garbanzos and Chili Oil
Helen Hou
ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound cleaned squid, bodies sliced diagonally into 1/2 inch strips
- 1 can chickpeas, rinsed, drained
- 1 1/2 tablespoons lemon juice
- 3 garlic cloves, chopped
- 1 teaspoon finely grated lemon zest
- 1 cup frisée, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Sherry wine vinegar
- 1 tablespoon chili oil
directions
- 1
Preheat the oven to 500°F. Pour olive oil into an oven safe skillet set over medium-high heat. Toss in the squid, and cook for about 1 minute, stirring often.
- 2
Add the garbanzo beans, lemon juice, garlic, and lemon zest. Stir well, and season with a pinch of salt. Transfer skillet to the oven and cook for 5 minutes, stirring every minute.
- 3
Remove skillet from the oven, and add the frisée and parsley and stir. Divide the squid and beans between two plates. Drizzle the sherry vinegar and chili oil on top of both and season with salt and black pepper to taste.
Source: Serious Eats
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