Oh squid! Amazing taste of reptiles. Marine, in the sense, reptiles. Well, or seafood... As you like more.
I love squid very much, and eat and cook. One problem - they need to be cooked either very quickly or for a very long time - because the Christmas tree in squid coagulates very quickly, becomes hard, and then wait until it softens again ...
Therefore, squids in a spicy tomato sauce in Italian have one secret - the squids themselves must be sent there at the very end. And if you put them in the middle, as is sometimes advised, then you have to leave them to stew for an hour and a half, at least, which kills the taste for a long time.
We take:
- 500 g of peeled squid;
- 400 g of tomatoes;
- 2 tablespoons tomato paste
- 2 large, not spicy, onions;
- 2 cloves of garlic;
- 100 grams of pitted black olives;
- A couple of branches of thyme (or a spoonful of dried);
- Chilli;
- Salt and pepper to taste;
- A little oil for frying.
How we cook:
My squid, we clean it. If you want, we beat them off a little, putting them on a rolling pin and covering them with foil. We cut into rings.
Chop olives into rings, tomatoes into cubes, onions into small cubes, and chop the garlic.
Heat some oil in a frying pan, fry the onion in it and add a couple of tablespoons of tomato paste. Fry for a couple of minutes, add garlic.
After another minute, add the tomatoes, chili and thyme. We simmer all this for about 25-30 minutes on low heat, stirring occasionally and under the lid - so that too much liquid does not evaporate. If this does happen, add a few tablespoons of water.
Add chopped olives to the sauce and simmer for another ten minutes.
When the sauce is stewed enough, we increase the heat, and, after waiting for a boil, we send the squids to the sauce. Mix thoroughly and quickly, heating for no longer than a couple of minutes.
And - voila, turn off the heating, salt and pepper to taste. You can eat.
If you like to fry squids first, then it is better not to stew them with vegetables, but after frying them, put them on a plate and add them to the sauce at the very end.
Bon Appetit!