|
Recipe Categories : | Squid
| All Seafood | MAIN
INDEX |
Ingredients :
- 1kg (2lb) squid
- 2 garlic cloves
- 1 sprig of rosemary
- 125ml vegetable oil
- 600g ripe tomatoes
- salt and pepper, to taste
- 50g butter
Preparation and Cooking Instructions :
- Clean the squid carefully (retaining the ink sacs) wash and cut into
strips then allow to drain in a colander. Chop the garlic and rosemary
finely, then put into a saucepan with the oil. Heat the oil and sauté
the herbs for 2 minutes, add the squid and continue to cook, stirring
frequently over a moderate heat.
- Wash and sieve or blend the tomatoes and add them to the pan together
with the ink sacs, some salt and a few twists of pepper. Cover with
a really tight-fitting lid and simmer very gently for 2 hours (the liquid
should only just bubble) Open the saucepan as little as possible, but
from time to time to check that the pan is not drying up.
- Add the butter and if the sauce is too thin, thicken it slightly
with a little flour, check the seasoning and serve very hot.
|
