Squid Rings with Blistered Shishito Peppers
A Unique Twist: Discovering the Blistered Shishito Peppers Inside Squid Rings
We’ve created a delightful variation by inserting crisp, blanched shishito peppers inside tender, chewy squid rings. This recipe offers a wonderfully different texture and flavor profile, perfect for an appetizer, a light meal, or a delightful accompaniment to drinks. The slight heat and unique flavor of the peppers beautifully complement the mild sweetness of the squid.
Main Ingredients- 1 medium squid
- 10-12 fresh shishito peppers
Cooking Instructions
Step 1
Thoroughly wash the fresh squid under running water. Carefully remove the skin and the internal organs, including the clear cartilage (pen). Separate the body and tentacles. To peel the skin, hold the body firmly and peel it away.
Step 2
Rinse the shishito peppers under cool running water. Trim off the stem ends for a neater presentation and easier eating. If the peppers are particularly large, you can cut them in half.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add a pinch of salt to the water. Carefully add the shishito peppers and blanch them for a very short time, about 3-4 seconds, just to slightly soften them. Avoid over-blanching, as they can become mushy. Immediately remove the peppers from the hot water and rinse them under cold running water to stop the cooking process. Drain them well.
Step 4
In the same hot water used for the peppers, carefully place the prepared squid body. Blanch it briefly until it turns opaque and firm, about 1-2 minutes depending on the size. Do not overcook, as the squid will become tough. Remove the squid promptly once it’s just cooked through.
Step 5
Once the squid is slightly cooled, slice the body into rings about 1 cm (approximately 0.4 inches) thick. You can make a slight diagonal cut to create a more visually appealing shape. Cut the blanched tentacles into bite-sized pieces.
Step 6
Cut the blanched and drained shishito peppers into lengths that will fit nicely inside the squid rings. Aim for a size that complements the diameter of the squid rings.
Step 7
Gently insert a piece of the cut shishito pepper into the center of each squid ring. Press it in slightly to secure it. This creates the delightful surprise of a crunchy pepper encased in tender squid.
Step 8
Arrange the stuffed squid rings and the reserved squid tentacles attractively on a serving plate. Serve immediately with a side of spicy Korean dipping sauce (gochujang-based) for dipping. This dish is also wonderful served with a small side salad.
