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Squid Provencale

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Ingredients
  Squid 2 Pound
  Oil 2 Tablespoon
  Onions 2 , minced
  Garlic 1 Clove (5 gm), minced
  Tomatoes/1 can italian tomatoes, without juice 4 Large, peeled seeded and mashed
  Dry white wine 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Bay leaves 2 , crushed
  Parsley sprigs 4 , chopped
Directions

Clean thoroughly in cold water, removing eyes, tentacles, mouth.
Let stand 2 hours in cold salted water.
Drain and pat dry.
Cut squids in small pieces.
Blanch in boiling water for 5 minutes.
Drain again.
Oil bottom of clay baker.
Add onions, squids, garlic and tomatoes.
Moisten.
Sprinkle with herbs and save some fresh parsley for the end, to garnish.
Close and bake.
Sprinkle with parsley before bringing it to the table.
May be served hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Everyday

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