This Squid Steaks with Tomato and Basil was submitted to us by one of our awesome PaleoPlan meal plan members, Ruth Stewart, and we think it’s a winner! Squid is a nutritional powerhouse and a relatively inexpensive protein source in many parts of the world, yet it’s largely underutilized in the United States. Squid is wonderful for many reasons beyond calamari, including it’s neutral flavor and unique chewy texture. The key to this Paleo squid recipe is to NOT overcook the squid steaks, as they will be become too chewy. If you enjoyed this Squid Steaks with Tomato and Basil recipe, try our Mango and Calamari Ceviche recipe next time. For more FREE Paleo seafood recipes, check out our PaleoPlan recipe center!
Get started right now with our FREE Paleo Starter Kit:
Inside, you’ll discover...
- 25 Delicious Paleo “Starter” Recipes
- Our complete “Paleo Food Swaps” guide
- A complete starter shopping list
- Tons more free resources
Squid Steaks with Tomato and Basil
Total Time: 20 minutes
Cook Time: 20 minutes
- 2 tablespoon(s) coconut oil or olive oil
- 3/4 pound(s) squid (steak(s) or piece(s))
- 1/8 medium poblano pepper(s) chopped
- 1 medium garlic clove(s) minced
- 1/4 cup(s) basil, fresh chopped (add more for garnish if desired)
- 1 can(s) tomatoes, fire roasted diced (15 oz)
- 1 teaspoon(s) sea salt (optional)
- 1 teaspoon(s) black pepper freshly ground
- Heat oil in a medium saute pan over medium-high heat.
- When pan is hot, add poblano peppers and garlic, and saute briefly (2-3 minutes).
- Add tomatoes and basil, and simmer 10-15 minutes. Remove from heat and set aside.
- Heat a clean pan over medium-high heat. Add 1 tsp olive or coconut oil.
- Meanwhile, season both sides of each squid steak with sea salt and freshly ground black pepper if desired (or toss pieces in mixture).
- When the pan is hot, add squid and cook briefly until warm (1 minute per side). DO NOT overcook or it will become very tough and chewy.
- Place each squid steak on a plate and top with tomato mixture. Garnish with basil leaves if desired.
Photo courtesy: Ruth Stewart