| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
Mike03 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Green Spanish olives; pitted, chopped |
| 1/4 |
ts |
Saffron stems |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Fish broth |
| 1 |
lb |
Clean squid; cut into rings, |
|
|
Tentacles cut in half |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== SPANISH STYLE BRUSCHETTA === |
| 12 |
sl |
Italian or French style bread |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
Ripe tomato; cut in half |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the oven to 425 degrees. Heat the olive oil in a small casserole,
add the onion, and cook slowly until the onions are transparent and melting
away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir
in the saffron, the tomato paste, the wine and the fish broth. Cook for 5
minutes to bring the flavors together before pouring the whole mixture into
a preheated earthenware dish (a Spanish cazuela), add the squid to the
dish, give 1 more stir to combine and put the whole dish into the oven for
35 to 40 minutes. Remove from the oven, taste and adjust the seasoning with
salt and pepper and serve with Spanish bruschetta. Rub the bread with the
whole clove of garlic to lightly flavor the bread. Brush the bread with
olive oil and place in the oven, during the final 5 minutes of cooking of
the squid. Remove the squid and the bread from the oven and then
immediately rub the bread with the inside flesh of the tomato in order to
make the toasted bread moist with the fresh ripe tomato juices. This recipe
yields 4 to 6 tasting portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A42 broadcast 04-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-01-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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