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Squid With Beetroot Beets

Microwaverina's picture
Ingredients
  Small squid 1 Pound (3 Cups, 450 Gram)
  Small squids 1 Pound (3 Cups, 450 Gram)
  Olive oil 15 Milliliter (1 Tablespoon)
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), crushed/minced
  Stalk celery 1 , finely chopped (Stack)
  Cooked beetroot 2 , chopped (Beets)
  Dry white wine 125 Milliliter (1/2 Glass)
  Tomato puree 15 Milliliter (1 Tablespoon, Paste)
  Celery tip 1 Tablespoon
  Celery tips 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

First clean the squid. Remove the eyes, mouth, ink sac and outer membrane. Take out the cuttlefish bone. Wash the squid well, then slice body and tentacles.
Put the olive oil in a pot and cook for 30 seconds. Stir in the onion and garlic and cook for 2 minutes.
Add the celery, beetroot (beets) and squid. Mix the white wine and tomato puree (paste) and pour over the squid. Cover and cook for 8 minutes, or until the squid is tender.
Season with salt and pepper and serve garnished with celery tips.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beet
Interest: 
Healthy

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