Crispy Squid With Caponata Recipes

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and almost tender, 6 to 8 minutes. Remove the eggplant to a large plate. Add 1 more tablespoon olive oil to the skillet. Add the celery and red onion and season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, the honey and 3/4 cup water. Stir in the eggplant, season with salt and pepper and cook until the vegetables are tender and the mixture thickens, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper and add to the skillet. Cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it is just opaque and flakes easily, 2 to 3 more minutes.
• Toss the parsley and remaining 2 teaspoons olive oil and 1 teaspoon vinegar in a small bowl; season with salt and pepper. Divide the caponata among shallow bowls and top each serving with a fish fillet. Top with the parsley and serve with the baguette slices.

Steps:

• Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
• Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
• In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
• Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
• Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.

Steps:

• Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.
• Meanwhile, cook the polenta following pack instructions - you may need to loosen with some water or milk if it's too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.