Grilled squid on a bed of tomatoes from Kim Phat

Grilled squid on a bed of tomatoes


  • 3 cleaned squids
  • 4 ripe tomatoes, thinly sliced
  • 6 tbsp of olive oil
  • 1 Tbsp of pickled capers
  • 1 garlic clove, crushed and finely chopped
  • 1 Tbsp of chopped mint leaves
  • 4 sprigs of parsley or cilantro, chopped
  • The juice of half a lemon
  • 1 bird's eye chili, finely chopped
  • Salt and pepper flowers


1- In a cast iron pan over high heat, pour a little olive oil.
2- Cut the squid to open it. When the pan smokes a little, add the calamari and cook for about 1 minute on each side. Let rest on a plate.
3- Add oil to the same pan and add the capers. Quickly fry for a few seconds and set aside.
4- In a plate to share, pour a little olive oil on the plate and spread the tomato slices.
5- Cut the squid into slices and place them on the tomatoes.
6- In a bowl, combine the lemon juice, 4 Tbsp of olive oil, chili, fried capers, garlic and chopped herbs. Pour the mixture onto the plate.
7- Salt and pepper to taste.