'20 Kiko Calvo Bigardo Recipe
Make '20 Kiko Calvo Bigardo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Clean and Prepare Kiko Calvo
Rinse the Kiko Calvo under cold water and pat dry with paper towels. Remove any visible scales or impurities.
- 2
Chop Vegetables
Finely chop the garlic cloves and the fresh parsley. Dice the red bell pepper into small pieces.
- 3
Prepare Lemon
Zest the lemon and then cut it in half to juice it. Set aside the zest and juice for later.
Cooking
- 4
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 5
Sauté Garlic and Red Pepper
Add the chopped garlic and diced red bell pepper to the skillet. Sauté for about 3-4 minutes until the garlic is fragrant and the pepper is tender.
- 6
Add Kiko Calvo
Gently place the Kiko Calvo in the skillet. Cook for about 5-7 minutes on each side, or until golden brown.
- 7
Deglaze (Optional)
If using, pour in the white wine to deglaze the pan. Scrape any browned bits from the bottom of the skillet and let it simmer for 2-3 minutes.
- 8
Season and Finish
Sprinkle with sea salt, black pepper, and red chili flakes (if using). Add the lemon juice and zest, and cook for an additional 2 minutes.
- 9
Garnish and Serve
Remove from heat, sprinkle with chopped parsley, and serve hot with a side of your choice.
