Lemony Squid Fricassée with Spinach and Wild Greens
A light and nourishing dish, this lemony squid fricassée is perfect for a balanced diet—flavorful, wholesome, and naturally low in calories.
A light and nourishing dish, this lemony squid fricassée is perfect for a balanced diet—flavorful, wholesome, and naturally low in calories.
Info
Prep Time:
10mCook Time:
25mDifficulty Level:
Ingredients
- 2 tbsp olive oil
- 400 g squid, cleaned and sliced into rings
- 1 dry onion, finely chopped
- 1 leek, finely chopped
- 3 tender spring onions (white and green parts separated)
- 1 carrot
- 400 g fresh spinach
- 300 g tender chard (Swiss chard)
- 1 bunch chervil (or wild greens such as burnet saxifrage)
- ½ bunch fresh dill
- 1 tbsp fresh parsley, chopped
- 1 juicy lemon (juice only)
- 2 tbsp olive oil (for finishing)
- Salt, to taste
- Freshly ground black pepper
Directions
Prepare all the vegetables. Finely chop the onion, the white parts of the spring onions, and the leek.
Wash the spinach, greens, and herbs thoroughly. Drain well and roughly chop.
In a wide, shallow pot, heat the olive oil over medium-high heat.
Add the chopped onion, leek, and the white parts of the spring onions. Sauté for 2-3 minutes until softened.
Add the sliced squid and sauté for another 2-3 minutes, until they change color.
Pour in a small amount of hot water (about ¾ cup), cover, and simmer over low heat for 10 minutes.
Add the spinach, chard, chervil (or other wild greens), and the green parts of the spring onions.
Grate the carrot on a coarse grater and add it to the pot.
Season with salt and pepper, and simmer gently for 12-13 minutes.
Finish by adding the chopped parsley and dill, then squeeze in the lemon juice.
Increase the heat and boil for 1 minute.
Drizzle with 2-3 tablespoons of olive oil, remove from heat, and serve immediately.
Recipe Tips
For perfectly tender squid, avoid overcooking. Squid should either be cooked briefly over high heat or gently simmered just until tender—prolonged cooking can make it tough.
