Steamed squids

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  • Squid, cleaned and arranged: 700 g
  • Olive oil: 4 Tablespoons
  • White wine vinegar: 1 Tablespoon
  • Sea salt and black pepper, ground at the time: The taste
  • Lemon (juice): 1
  • fresh parsley, chopped, to decorate: 1 Tablespoon


If the squid are not greater than 6 cm, leave them whole. Otherwise, cut them to stay that size. Put squid in a large frying pan with the olive oil and vinegar.

Put the frying pan on medium heat and let the squid lost liquid. Stirring from time to time, allow the liquid to evaporate completely. When squid are wrapped in olive oil, season with salt and pepper, stir again and cook for 5 more minutes.

Drizzle with lemon juice and remove from the heat. Place the squid to a warm serving dish, sprinkle with parsley and serve immediately.

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