INGREDIENTS
- 6 large squid
- 3 onions
- 1 large fresh sausage (about 250 gr)
- white wine
- homemade tomato sauce (I used that of mercadona)
- olive oil
- flour
- garlic powder
- parsley flakes
- Salt
PREPARATION
When we go to buy squid @ Pescade we will ask us to clean them and we separate the fins and the tentacles of the squid's body, which is what given more work.
Back home and ready to cook, grind 3 onions and put it to fry with a dash of olive oil over low heat. Meanwhile
"esparrequem" the sausage, ie, we remove the meat from the gut.
When the onion begins to be golden, separated about the amount of onions and reserve. Then add the sausage meat to the rest of the onion and with the help of two wooden spoons we are going apart.
In a separate pan brown them over medium heat fins and small chopped squid legs. A few minutes I sprayed it with a splash of white wine and let it cook for about 5 minutes.
Over time, we removed the pieces of squid with a slotted spoon and we throwing out the onion and sausage mixture. The remaining broth in the pan as reserve for the sauce.
will add to the meat mixture, onion and squid a dash of white wine, garlic powder and parsley. Salt it and let the wine reduce a few minutes.
When you are ready to put out the fire and let it cool a bit.
Now we fill the squid with the sauce made with meat, leaving an inch without filling and close with the help of a toothpick.
Los dipped in flour and put to fry in a pan over low heat.
Meanwhile, in the pan where we have reserved the broth to cook the squid tentacles, let's make the sauce. Kindle fire and heat the broth, add the onions we had reserved, which is leftover filling, finely chopped squid and about 6 tablespoons of homemade tomato sauce. Do not forget to add salt.
When the squid are somewhat browned add the sauce and we cook and let that every 30 minutes over low heat, stirring occasionally to make sure we are not burning.
squid are real good with rice or basmatti wild.
- 6 large squid
- 3 onions
- 1 large fresh sausage (about 250 gr)
- white wine
- homemade tomato sauce (I used that of mercadona)
- olive oil
- flour
- garlic powder
- parsley flakes
- Salt
PREPARATION
When we go to buy squid @ Pescade we will ask us to clean them and we separate the fins and the tentacles of the squid's body, which is what given more work.
Back home and ready to cook, grind 3 onions and put it to fry with a dash of olive oil over low heat. Meanwhile
"esparrequem" the sausage, ie, we remove the meat from the gut.
When the onion begins to be golden, separated about the amount of onions and reserve. Then add the sausage meat to the rest of the onion and with the help of two wooden spoons we are going apart.
In a separate pan brown them over medium heat fins and small chopped squid legs. A few minutes I sprayed it with a splash of white wine and let it cook for about 5 minutes.
Over time, we removed the pieces of squid with a slotted spoon and we throwing out the onion and sausage mixture. The remaining broth in the pan as reserve for the sauce.
will add to the meat mixture, onion and squid a dash of white wine, garlic powder and parsley. Salt it and let the wine reduce a few minutes.
When you are ready to put out the fire and let it cool a bit.
Now we fill the squid with the sauce made with meat, leaving an inch without filling and close with the help of a toothpick.
Los dipped in flour and put to fry in a pan over low heat.
Meanwhile, in the pan where we have reserved the broth to cook the squid tentacles, let's make the sauce. Kindle fire and heat the broth, add the onions we had reserved, which is leftover filling, finely chopped squid and about 6 tablespoons of homemade tomato sauce. Do not forget to add salt.
When the squid are somewhat browned add the sauce and we cook and let that every 30 minutes over low heat, stirring occasionally to make sure we are not burning.
squid are real good with rice or basmatti wild.
