28 Mar Recipe of cuttlefish in seafood sauce
- 12 baby squid
- 1 onion
- 1 red pepper
- 3 cloves of garlic
- 4 ripe tomatoes
- 1/4 cup of ham in pieces
- 1 tablespoon flour
- 1 bay leaf
- 1 glass of white wine
- 1 cup of fish stock
- 2 branches of parsley
- 1/4 cup olive oil
Preparation of baby squid in seafood sauce
- To make these squid, you’ll start by preparing the vegetables for the sofrito. To do this, peel the onion, the cloves of garlic and cut them into pieces.
- Next, wash the pepper, extract the seeds and chop the same size. Peel the tomatoes, chop and reserve while cleaning the squid.
- Separate the head of the tentacles and cut it, discard the mouth, eyes, remove the little bag of ink which you can freeze for other preparations and reserve the legs.
- Remove the skin of the squid carefully, then put your fingers in the bag and take out the pen (transparent stick).
- Empty the bag, wash it with fresh water, turn it over as if it were a sock and, once clean, turn it over again. You can put the tentacles inside the bag.
- Add olive oil in a pan and when hot put the baby squid seal for four minutes on each side and remove to a plate.
- Then in the same oil, add the onion to poach it and, when it starts to brown, add the garlic, the diced pepper, the ham and sauté for ten minutes over medium heat.
- Then add the flour, stir to dissolve, pour the wine and, as soon as the alcohol evaporates, add the tomatoes, the broth, the bay leaf, salt and pepper and cook for fifteen minutes.
- After the time, add the squid and cook for five more minutes so that the flavors are integrated. Serve your squid in marinara sauce with a little fresh parsley, chopped on top and go, try them!
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