Easy Mediterranean Sautéed Squid with Colorful Seasonal

Ingredients

• 1 Pacific flying squid (approximately 400-500 g)
• 1 tsp bottled lemon juice (5 ml)
• Dash of salt
• Dash of pepper
• 1 dash plain flour (for dusting, about 2 tbsp)
• 2 king oyster mushrooms (180 g), halved and sliced diagonally
• 1 green bell pepper, sliced
• ½ yellow bell pepper, thinly sliced
• 1 small onion, sliced
• 10 cherry tomatoes, halved
• 30 g unsalted butter (divided, 10 g for squid and 20 g for vegetables)
• 1 tbsp fresh lemon juice (freshly squeezed, about 15 ml)
• 1 lemon (for decoration)