- 4 Calamari
- 50 grams preserved in oil, yellow Paprika (without skin and in a jar)
- 1 Garlic clove
- ½ bunch chopped cilantro leaf
- 1 Chile pepper
- 2 Zucchini
- 4 Tomatoes
- 6 tablespoons Olive oil
- Sea salt
Thread the calamari onto wooden skewers.
Cut the bell peppers into strips. Peel and finely chop garlic. Finely chop chile. Heat 3 tablespoons olive oil in a skillet. Add the bell peppers, garlic and chile and cook until fragrant. Add the calamari, turning repeatedly, until cooked through, about 4 minutes. Remove from heat, stir in the cilantro and season with salt to taste.
Rinse and slice the zucchini.
Rinse the tomatoes, quarter, remove seeds and dice.
Heat 3 tablespoons olive oil in a skillet. Add the zucchini and cook until golden brown, about 1 minute. Stir in the tomatoes and cook for another minute. Season with salt to taste. Divide the vegetables between warm plates and top with the calamari skewers. Serve immediately.