Oven-baked squid and vegetables

 

Ingredients (Serves 2)

- 2 small squid

- 1 small potato

- 1/2 onion

- 1/4 yellow bell pepper

- 2 green asparagus

- 1 clove garlic (thinly sliced)

- A pinch of salt and pepper

- 2-3 tablespoons grated cheese

- 4 tablespoons breadcrumbs

- 4 tablespoons olive oil

- A pinch of dried parsley

[Preparation]

- Remove the legs from the body, then pull the legs out of the body, including the innards. Remove the cartilage and rinse the body under running water, then drain. Cut off the innards along the edge of the legs, along with the eyes, and remove the beak. Trim the legs to the same length and separate them into two pieces. If the suckers are hard, scrape them off with a knife to remove them. Cut the stems into 2cm wide slices.

Peel the potatoes, cut them in half, then cut them into thin half-moons and place in water.

Cut the onion into 3-4 wedges.

Remove the stem and seeds from the yellow pepper and cut them into bite-sized pieces.

Cut off the tough part of the green asparagus stem. If the skin is tough, use a peeler to remove the skin and stems, then cut into 4-5 equal length pieces.

Preheat the oven to 180°C.

[Directions]

1. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the drained potatoes and fry them, then place in a heat-resistant container.

2. Place the squid, onion, yellow pepper, green asparagus, and garlic in the heat-resistant container (1) and sprinkle with salt and pepper.

3. Sprinkle with grated cheese and breadcrumbs, then drizzle with the remaining olive oil. Place in a preheated oven at 180°C and bake for 20 minutes until the surface is nicely browned. Once cooked, sprinkle with dried parsley.