Components
Squid, 1 and ½ okay, or 1k of squid rings already cleaned
Onions, 2
Garlic, 2 cloves
Tomatoes, 3
Dry white wine, 1 glass
Vegetable or fish broth, 1 cup
Olive oil, 4 tablespoons
Floor chili, thyme, salt and pepper to style.
Chopped parsley, 4 tablespoons
Preparation
– Clear the squid, (see cleansing the squid)
– Reduce the squid tube into 2 cm thick slices and the tentacles in the midst of the central ring
– Peel the plum tomatoes, making a cross reduce on the base and placing them in boiling water for 3 minutes, then peel off the pores and skin.
– Reduce the tomatoes into small cubes (dice).
– Peel and finely chop the onion.
– Peel and crush the garlic clove.
– Warmth the pan.
– Add a splash of olive oil.
– Sauté the crushed garlic clove and onion till clear.
– Add the squid, stir with a wood spoon and let it sauté for a couple of minutes.
– When the preparation rises to temperature, add the white wine.
– Let the alcohol from the wine evaporate for a few minutes and add the tomatoes and broth.
– Season with salt (somewhat as a result of the broth must be added), pepper, thyme and floor chili.
– Let it cook dinner over low warmth, with the pot partially coated and stirring once in a while, till the sauce is lowered and the squid is tender (about thirty minutes or extra, relying on the standard of the squid).
Serve in particular person ramekins, sprinkled with chopped parsley.
