A classic seafood recipe that stands out for its intense and delicious American sauce. Perfect to enjoy as a main dish or as a base for other preparations.
Ingredients (for 4 people):
- 1 kg of clean squid (you can use whole squid or squid cut into rings)
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 100 ml dry white wine
- 50 ml brandy or cognac
- 300 g crushed tomato (natural or canned)
- 250 ml fish stock
- 1 tablespoon sweet paprika
- 1 bay leaf
- Salt and pepper to taste
Elaboration:
- Prepare the squid: If the squid are whole, clean them well by removing the guts and feathers. Cut the bodies into rings and reserve the tentacles.
- Sauté the squid: In a large pan, heat the olive oil over medium-high heat. Add the squid and fry for 3-4 minutes until they begin to release their water. Remove the squid and set aside.
- Make the sofrito: In the same pan, add the onion, garlic and carrot. Cook over a medium heat for 8 minutes until tender and golden brown.
- Stir in the tomato and spices: Add the crushed tomato, sweet paprika and bay leaf. Cook for 5 minutes, stirring occasionally.
- Deglaze with brandy: Pour the brandy or cognac into the pan and, if desired, flambé to remove the alcohol. Allow to reduce for 2 minutes.
- Add the wine and stock: Pour in the white wine and cook for 2-3 minutes. Then add the fish stock and mix well.
- Cook the squid: Add the reserved squid to the pan and mix with the sauce. Simmer for 20 minutes, stirring occasionally, until the squid is tender and the sauce has thickened slightly.
- Adjust seasoning: Taste and adjust the salt and pepper to taste. Remove the bay leaf before serving.
Calories and nutrition facts (per serving):
- Calories: 230 kcal
- Protein: 28 g
- Fat: 8 g
- Carbohydrates: 10 g
- Sugars: 4 g
- Fibre: 2 g
Suggested presentation:
- Serve the squid with salsa americana accompanied by white rice or a few slices of crusty bread to dip in the sauce.
- You can garnish them with some chopped fresh parsley for a touch of colour.
Additional advice:
- If you want a smoother sauce, puree the sauce before adding the squid.
- This recipe is also delicious if you use baby squid or cuttlefish instead of squid.
- You can enrich the sauce by adding a little chilli pepper if you like a spicy touch.
Preparation time:
- 40 minutes
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