You can buy the frozen squid nettoyés section-in the market. Do not have night refrigerator or ice water in a bowl décongeler. Recette this call for a anise-flavored alcohol, where you can go if we want to, but the plate will be better with him.
1 Heat oil in a large pot on medium heat heaven. When oil is hot, Add onion and fenouil. Stir to coat with oil and saut, one occasionally, until it begins to color, about 5-6 minutes. Saupoudrer one; Add garlic cloves with tomato and not stir to combine. Cook for another 2-3 minutes to once or twice.
2 Add red wine, stir well and increase heat to high. Boil until reduced by half the liquid.
3 Sambuca you Add other alcohol anise-flavored tomates, and the poor. Stir in calamari and take the pot for a gentle mijoter. Mijoter for at least 1: 00. After a moment, goût a spare calamari. It should stop. If hit s, or take it to shiver. Check to tenderness every 15 minutes afterward.
4 once the calamari, sensitive goût stew because salt and pepper, adding that if needed. Add Parsley and hachées fenouil fronds. Stir well to mix and serve.
Serves 4-6.
No comments:
Post a Comment