Squid with Cumin and Lemon
Squid provides light protein and iodine, and the short cooking time helps it stay tender instead of rubbery. Lemon juice, garlic, and paprika brighten the flavor without heavy sauces. The result is a quick hot dish that works especially well for a weekday dinner.
Cut the squid (700 g) into rings or strips and pat it dry well. Prepare the garlic (10 g), paprika (3 g), caraway (1 g), lemon juice (15 g), and salt (5 g) in advance so you can work quickly.
Heat the olive oil (30 g) in a wide skillet. Fry the squid (700 g) over high heat for 2-3 minutes, only until it becomes opaque and slightly springy.
Add the garlic (10 g), paprika (3 g), and caraway (1 g), stir, and heat for about 20 seconds more. Remove the skillet from the heat, pour in the lemon juice (15 g), season with salt (5 g), and serve at once.
Do not keep the squid on the heat too long: this recipe tastes best when the cooking stays very short.
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