A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
Ingredients
- 20-24 medium squid
- 5 tbsps A glug of light olive oil
- 3/4 cup finely chopped onion
- 4 plump garlic cloves peeled and crushed
- 3/4 lb cured ham, finely chopped optional
- 1/2 tsp paprika
- 3 tbsps finely chopped parsley
- sea salt and black pepper
- 4 tsps white wine
- 5 tbsps breadcrumbs
- Flour for dusting
Tomato Sauce:
- 2 tbsps olive oil
- 6 tbsps chopped onion
- 2 plump garlic cloves peeled and chopped
- 3 fresh tomatoes skinned
- 3 tbsps tomato puree
- 3 tbsps water
- 2 tbsps minced parsley
- sea salt and black pepper
- a pinch sugar
- 3/4 pint dry white wine
Servings:
Instructions
- First make the tomato sauce. Heat the oil in a shallow casserole and saute the onion and garlic until the onion has wilted.
- Add the tomatoes, tomato puree, water, parsley, salt, pepper, sugar and wine. Cover and simmer for 15 minutes then set aside.
- Clean the squid well leaving the bodies in one piece. Finely chop and reserve the tentacles.
- Heat 2 tbsps oil in a pan and saute the onion and garlic until wilted. Add the chopped tentacles and the ham if using. Cook for 2 minutes then remove from the heat.
- Add the paprika, parsley, salt, pepper, wine and breadcrumbs. Stuff the squid, dust with flour then fry briefly in the remaining oil, turning once.
- Put into the tomato sauce then cover and cook over a gentle heat for an hour. Serve with a salad and some white wine if you do.
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