Squid In Tomato And Wine Sauce
|Squid hoods||500 Gram|
|Meat tenderizer||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Spring onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned tomatoes||410 Gram, drained and pureed|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
Cut squid hoods into rings.
Sprinkle with combined meat tenderiser and cornflour.
Refrigerate for 30 minutes.
Heat oil for 30 seconds on HIGH.
Stir in onion and garlic.
Cook for 1 minute on HIGH.
Stir in tomatoes, white wine and tomato paste.
Cook for 5-6 minutes on HIGH.
Stir in squid.
Cook for 5-6 minutes on MEDIUM, tossing every minute until squid is firm.
Sprinkle with fresh basil.
Serve with French bread and tossed salad.