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The beautiful season is not yet completely over. The proof is with this recipe with daring combinations and Mediterranean flavors that will fill your heart and your plate with sunshine. A land and sea dish to be enjoyed without moderation that Laurent Mariotte shared in his show Petits dishes en balance on TF1. Shall we go to the kitchen?

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For 4 people

Preparation time: 15 mins

Cooking time: 35 mins

  1. Start by rinsing the peppers, remove the seeds and slice them.
  2. In a saucepan, heat the olive oil, then add the cut peppers and the bouquet garni. Leave to stew for around twenty minutes covered, and 10 minutes uncovered. Season with salt and pepper and keep warm.
  3. Clean the squid and cut them. Skin the merguez and mash them using a fork. Brown the merguez flesh for 3 minutes in a hot pan with a drizzle of olive oil. Gather the meat in one side of the pan, and sauté the squid on the other for 2-3 minutes over high heat. Finally mix everything together.
  4. All you have to do is arrange them in four pretty soup plates. First place the pepper compote, and in the center, the squid-merguez mixture. Enjoy your food !

To transform this recipe, you can replace the merguez with chorizo! As an accompaniment, we of course spontaneously think of rice, but the advantage of squid is that it goes well with a large number of vegetables. Tomatoes, zucchini, potatoes… The possibilities are numerous!


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