STEWED SQUID, QUICK SAUCE WITH CHERRY TOMATOES
A simple fish dish, quick to make and above all very good.
Stewed squid is one of my favorite fish dishes: I love eating them either with pasta or simply with plenty of fresh parsley.
I don’t know why, but for example since I have been pregnant with this little bean number 4, my craving for fish has really tripled.
When you go to your trusted fishmonger, ask them to clean the eyes and mouth, which are the least fun part 🙂
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2 squid
- 15 cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic
- Half tomato sauce
- 1 bunch parsley
Tools
- Pan
- Cutting Board
Steps
If you managed to get your trusted fishmonger to remove the eyes and mouth, let’s move on to cleaning the inside: with a finger, insert it into the squid’s pouch, pull out the hard, transparent bone and rinse well inside until the water is clear.
Now peel off the skin with a small knife.
Once cleaned, cut into rings about 0.8 inches thick and cut the tentacles into two or three parts.
Wash the cherry tomatoes well and cut them in half: in a non-stick pan, pour the oil, garlic, and cherry tomatoes, sauté for a minute, and add the fish; cover with a lid.
If necessary, you can also add half a glass of water or tomato sauce (even tastier).
Let it cook for about ten minutes; salt to taste.
A nice sprinkle of chopped parsley to finish off.
The STEWED SQUID, QUICK SAUCE WITH CHERRY TOMATOES is ready.
