Portuguese Squid with Tomatoes
Squid provides protein and iodine, while cherry tomatoes add lycopene and a gentle acidity that highlights the seafood flavor. The dish comes out bright, juicy, and satisfying without any heavy side dish.
Clean the squid (260 g) and cut it into rings or broad strips. Slice red onion (100 g) into thin feathers and cut the cherry tomatoes (260 g) in half.
Heat olive oil (30 g) in a wide skillet, add red onion (100 g), thyme (3 g), and dried garlic (3 g). Cook for 4-5 minutes over medium heat until the onion softens and becomes fragrant.
Add cherry tomatoes (260 g), table salt (3 g), and black pepper (1 g), cook for another 2-3 minutes, then stir in the squid (260 g). Cook for 4-5 minutes until the squid turns opaque and tender and the tomatoes release their juices into a light sauce. Serve at once.
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