INGREDIENTS16 calamari (small squid) á ca. 30 g
1 red and 1 yellow pepper, de-seeded and cut into thin strips
1 zucchini, cleaned, quartered and cut into thin slices
200 g cherry tomatoes, quartered
30 g caperberries (or capers)
30 g black olives
1 clove garlic
2 shallots, cut into thin slices
1 small red chilli pepper, de-seeded and finely chopped
2 sprigs each of thyme and basil, finely chopped
Freshly ground black pepper
4 tbsp olive oil
100 ml unseasoned tomato juice
HOW TO MAKE IT
- Firstly, clean the squid. To do so, remove the skin under running water, turn the tubes inside out and clean them. Leave to drain in a sieve.
- Cut the tubes into thirds and quickly sear in olive oil in a large non-stick pan with the shallots. Then add the zucchini and pepper strips to the frying pan and fry for about 7 min. Add the caperberries, olives, tomatoes, chilli and herbs. Stir together well before adding the tomato juice. Heat through for a short time before seasoning with salt and pepper.