Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 2 green plantains, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup coconut milk
- 1 cup fish or vegetable broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red and green bell peppers and cook for another 2-3 minutes until softened.
4. Add the squid rings and season with cumin, paprika, salt, and pepper. Cook for 2-3 minutes until the squid is opaque.
5. Add the sliced plantains, coconut milk, and fish or vegetable broth. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
7. Simmer for 20-25 minutes until the plantains are tender and the sauce has thickened.
8. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 27g
Protein: 15g
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- Squid can be substituted with shrimp or any other seafood of your choice.
- Green plantains can be substituted with ripe plantains or yucca.
- Red and green bell peppers can be substituted with any other color bell pepper or chili pepper.
Variations:
- Add diced tomatoes for a more tomato-based sauce.
- Add sliced carrots, celery, or potatoes for more vegetables.
- Add a splash of lime juice or vinegar for a tangy flavor.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Use a sharp knife to cut the squid into rings.
- Use a ripe plantain for a sweeter taste.
- Adjust the seasoning to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Lime wedges
Pairings:
- White rice
- Bread
Suggested side dishes:
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the plantains are too hard, simmer for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the squid and plantains thoroughly.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Squid tapado is a traditional Ecuadorian dish that originated in the coastal region of the country.
Flavor profiles:
- Savory, slightly sweet, and creamy.
Serving suggestions:
- Serve hot with rice or bread.
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