What a surprisingly delicious meal. If you haven’t had tarator before, read no more and go make it. It’s a smoky and tangy bread and olive oil sauce that pairs perfectly with red pepper. Adapted from A Change of Appetite.

Ingredients

• 3 whole roasted red peppers, cut into strips
• 2 lbs squid, bodies and tentacles, cleaned
• 2 red chilies, seeded and cut into thin strips
• 2 green chilies (jalapeños or other mild peppers), seeded and cut into thin strips
• 3 T cilantro, coarsely chopped
• 1.5 c freekeh
• 3 T parsley, coarsely chopped
• 2 c baby spinach
• 2 slices country bread, crust removed
• 1/4 c milk
• 1/2 c flaked almonds
• 1 t smoked paprika
• 1/4 t cayenne pepper
• 1 clove garlic
• 3 lemons
• olive oil

Instructions

1. Cook the freekeh according to package instructions. It should be tender but firm in the middle when done.
2. When done, drain and toss with parsley, juice of 1 lemon, 1 T olive oil, and baby spinach.
3. While the freekeh is cooking, make the tarator. Soak the bread in milk for about 5 minutes, until most of the liquid is absorbed.
4. Combine soaked bread (and extra unabsorbed liquid), almonds, paprika, cayenne, and garlic in a food processor.
5. Puree, adding 1/4 c olive oil and juice of 3/4 lemon as the mixture turns to a paste.
6. Add 1/3 of water and blend until smooth.
7. Adjust to taste, adding more bread or almonds or whatnot, and set aside. It should be about the consistency of hummus.
8. Wash the squid, removing any gunk from the inside, and pat dry. (If damp, it will not cook well.)
9. Cut into bite sized chunks, or if they are small, leave them whole. Toss with 1-2 T of olive oil to moisten.
10. Heat a cast iron pan on high, until it is very very hot.
11. Cook the squid in small batches, pressing down so that they brown. They should only need ~20 seconds per side to turn opaque and golden brown.
12. When the squid is done cooking, transfer to a paper towel lined plate to absorb excess oil.
13. Toss squid with red pepper, chilies, cilantro, and juice of 1/2 lemon.
14. To serve, place the freekeh mixture. on a plate, top with squid mixture, then add a dollop of tarator on top.