| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Sainsbury6 |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Small squid, 2lb |
| 5 |
T |
Olive or vegetable oil |
| 500 |
g |
Onions, sliced 1lb |
| 6 |
T |
Red wine |
| 150 |
|
Water, 1/4 pint |
| 1 |
t |
Dried thyme |
| 2 |
|
Tomatoes, chopped |
| 1 |
|
Green or red pepper |
|
|
de-seeded and cut |
|
|
in thin strips |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Prepare the squid. Pull the head of each squid away by hand, slit open
the body lengthways and empty it of all its innards; wash it to remove
any trace of sand and drain it. Cut off the upper part of the head,
just underneath the eyes, being careful not to splash yourself with
the ink, and discard it. Wash the remaining part with the tentacles
attached and drain. Slice the bodies in 2.5cm (1inch) wide strips.
Heat the oil and fry the onions until lightly brown. Add the squid and
fry on a high heat, stirring for a few minutes. Pour in the wine
slowly and then add the water, thyme and seasoning; cover and cook
gently for 20 minutes, stirring occasionally to prevent sticking. Add
the tomatoes and pepper and cook for a further 5-10 minutes. The sauce
should be substantially thick and deliciously sweet with softened
onions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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