This recipe for Andalusian boiled baby squid onion and garlic base with some wine and tomato sauce and that makes it a simple and quick casserole. This is how you prepare one of those sea-flavored appetizers that will be successful for adults and children who want to dip the bread.
First of all, we clean the squid well by removing the inside and feathers (if the fisherman has not done it). We put a pot on the fire with finely chopped onion and boil for ten minutes on low heat. When the onions start to turn color, we add the cuttlefish bodies and fry them well.
In a mortar, mash the chopped parsley and garlic cloves, then add the mixture to the pot. Add the wine and let everything cook for about 15 minutes. Add the baby squid tentacles and two tablespoons of fried tomato sauce, mix and bring the mixture back to a boil.
By raising the heat, we allow the fry squid to finish cooking and let the sauce thicken. When the Andalusian baby squid stew is ready, turn it off and let it rest for at least a few hours. This will allow the flavors to settle and intensify.
When we go to eat it, We heat it and let it boil again. When serving such an intensely flavored stew, we garnish it with parsley sprouts to add color and freshness. We also serve it with a good piece of bread to dip in the sauce.
Bra: Pot Foodie Bra
RRP €39.96 at El Corte Ingles
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