Squid With Beetroot Beets
|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|
|Freshly ground black pepper||To Taste|
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.