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Good for lunch boxes?No, better fresh |
What you need
- 1/2 tbsolive oil
- 1/2 tbs butter
- 1 1/2 lbssquid cleaned
- 1/2onion chopped
- 1shallots chopped
- 1 tbsparsley chopped
- 2 clovesgarlic chopped or crushed
- 1/3 cupsake or white wine
- 1/3 cupchicken stock
- 1/2 tspsweet paprika
- 1/2 tspdry or concentrated broth
| How it's made |
- Start by prepping everything: chop the vegetables and parsley. Slice the squid and rinse it well.
- In a deep frying pan, warm up the oil and butter on a medium high heat. Add the onion and shallots and cook until soft. Add the garlic and 3 tsp of parsley. Cook for an extra 30 seconds string often.
- Add the calamares and paprika and keep on high for about 5min. Or up until they turn white and start releasing their juices. Stir occasionally.
- Add the wine or sake and good pinch of salt, keep on high until a boil and add all the remaining ingredients: chicken stock, and broth. Change the heat to low, cover and cook for ten minutes.
- Uncover add some more salt if necessary, and cook for another 10 min on low. Cook another extra 5 min on high. Sprinkle with the left over parsley and serve.
Recipe Notes
This dish goes very well with a rice pilaf.
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What you need
|
Recipe Notes
This dish goes very well with a rice pilaf.
Share this Recipe
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