Easy Worship Brazilian

SQUID IN INK

the other day gave us a beautiful cuttlefish and taking advantage of the time we prepare to eat with the recipe that today I come to propose. The recipe is not complicated and the result delicious. It's a little odd jobs cleaning but then the rest is easy.

SQUID IN INK



Serves 6 2 kg of uncleaned cuttlefish (three units)

2 medium onions 4 cloves garlic 1 red pepper

1 / 2 cup crushed tomatoes 1 good jet

olive oil 1 / 2 cup white wine Salt



cleaned and washed cuttlefish, remove the shell. Cut into medium size pieces and reserve.

open in a separate bowl with a knife cuttlefish ink and mix it with white wine. Stir to dilute and removed the skins of the bags of ink. Reserve.

We

heat a clay pot and take a good splash of olive oil. When the oil is hot add the onions, peeled and cut into julienne strips. When the onions begin to brown transparent add the chopped garlic and sauté brunoise a couple of minutes. At that point, add the red pepper, which we have removed the seeds, cut into cubes, stir and let cook. When the vegetables are well cooked add the chopped tomato. Now stir and add chopped cuttlefish and clean. Then through a strainer and add the wine that we mixed with the ink, we do well to avoid that we can brew any particular granite sound that comes with the ink. Salted, stir and let cook the squid for 15 to 20 minutes. After this time we tried it before removing from the fire to make sure it is tender. If it is necessary to correct for salt.

If sauce is too thin you can thicken the diluted in half a glass of cold water a tablespoon of cornstarch and adding this mixture to the sauce. Garnish

I have prepared white rice but can also accompany with boiled potatoes.