Squid in sauce

Squid, squid, little squids, cuttlefish, lace… Depending on the area, the name varies. In Valencia we call squid al squid small, about 5 centimeters, and lace, to the tiny one, approximately 2 or 3 centimeters. The truth is that I do not know if they are the same species or are different. I suppose different, as there are more than 300 varieties of squid, which include even the giant size. For this recipe, I have used the little ones, the ones we call lace here. To clean them, we will only remove the feather (that transparent and semi-rigid central spine) and we will rinse them very well with cold water.

With this recipe they come out very very tender and with a great flavor. I have cooked them with their ink, which is dissolved in a sauce of onion, tomato and white wine. It is very easy to do and you can serve it as appetizer, or complete the plate with a rice for garnish and some poached eggs. If you like flavors of the sea, you have guaranteed success.

Squid in sauce

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Squid, baby squid, baby squid, cuttlefish, lace ... tiny squid, the smallest, 2-3 cm, cooked with their ink in a tomato sauce, onion and white wine.

• Ana Valdes

• Kitchen: cuisine
• Recipe type: Fish
• Calories: 150
• Rations: 4

• Cooking time: 40M
• Total time: 40M

Ingredients

• 500 g of squid
• 200 g onion
• 2 cloves of garlic
• 25 ml oil
• 125 g of fried tomato
• 100 ml (1 goblet) of white wine
• 1 teaspoon of paprika
• 6 black peppercorns
• salt to taste

Preparation

1. We put the onion cut into quarters, the garlic, the oil and salt in the glass. We bite during 5 seconds, speed 5

2. Next, we program 7 minutes, 100º, speed 1.

3. Meanwhile, we clean the squid: we remove the thorn and rinse them well with cold water, nothing more.

4. Add the pepper, paprika, tomato and white wine to the glass. We cook for 7 minutes, Varoma temperature, speed 1.

5. Add the squid and salt to taste. We program 25 minutes, Varoma temperature, spoon speed, counterclockwise. With beaker.

Equivalences with TM21

More information - Lemon rice for garnish, How to make poached eggs, step by step