Squids in tomato sauce is a simple preparation of Mediterranean way in combination with pasta or potatoes. The preparation is very simple and fast. The taste is fantastic! Follow my recipe.
Ingredients: simple, total time: 60 min. 4 serving
4 big Squids Calamari/ peeled cut into rings
2 Tbsp Olive oil EVO
1 whole dry chili paprika
1 long red paprika/ blended- or 1 full tsp red ground paprika
2 cloves of garlic/ minced
6 cherry tomatoes/ chopped
300 ml tomato paste
1 tsp oregano
1 tsp basil
salt and black pepper to taste
200-220 ml water/ divided
4 medium potatoes/ cut in quarters/ or 400 g pasta
1 Tbsp fresh parsley/ finely chopped
Preparation:
Prepare all the ingredients as described above.
Prepare potatoes or pasta:
Peel the potatoes, wash them and cut them into quarters.
Put them in water and cook for about 12 minutes.
Then strain them and leave them in a colander to the side.
If you are making pasta, also prepare water, add a teaspoon of salt, wait for it to boil. Cook the pasta according to the instructions, and strain, leaving it in a colander.
Prepare Calamari:
Wash the squids and remove the skin, separate the head, then dry them well with a kitchen towel.
Cut the calamari into rings 1 cm thick, put them in a bowl with salt, add the heads, and mix well.
Fry the calamari in a non-stick pan over moderate heat in olive oil, until golden brown, stirring occasionally.
If the squid head is more crispy, it will give a very good taste to this dish.
If the liquid collects during frying, remove it and pour a little more oil, fry until the end. I put the excess liquid in a cup for later, because I will add it to the sauce.
Prepare Tomato Sauce:
In a wok pan, add olive oil and chopped garlic, and whole chili pepper, fry for about a minute on moderate heat.
As soon as the garlic releases, add the diced tomatoes, blended pepper, stir, and cover. Cook on moderate heat for about 15-20 minutes, with stirring occasionally. Discard hot pepper.
When the tomatoes softened, pour tomato paste, little water and liquid of calamari, stir well and cover. Cook and stir occasionally for about 15–20 minutes, with adding water if necessary.
When the sauce has combined and turned a nice colored add fried calamari, potatoes or pasta, season with pepper, salt, oregano, and basil to taste.
Cook for another 12-15 minutes, add a little water if necessary, and stir occasionally.
The sauce is ready when it acquires a pleasant color and becomes a little thicker.
Sprinkle with chopped parsley as you like and turn off the heat.
You can serve pasta or boiled rice with this dish and some salad.
If you want, you can add some Parmesan cheese
Buon appetito!
NOTE:
In addition to potatoes and pasta, if you want more dietary food, you can use rice. See recipe here.
If you want an even richer sauce, you can add shrimp or mussels.
If you don't have cherry tomatoes, you can just use tomato paste, just increase the amount by 150 ml.
Instead of fresh paprika, you can add 1.5 teaspoons of ground paprika.
Keep in the refrigerator for up to 2 days. Heat in a pan over low heat.
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