Cuttlefish on vegetable ragout

Name: Cuttlefish on vegetable ragout
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 Peppers; 1 medium-sized fennel bulb; 2 Courgette; 1 big onion; 750 g Tomatoes; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2–3 Garlic cloves; 500 g ready-to-cook squid tubes; 7-10 Tbsp grated peel and juice of 1 organic lemon; 1 Bd. parsley; 3 TABLESPOONS Capers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 Peppers
1 medium-sized fennel bulb
2 Courgette
1 big onion
750 g Tomatoes
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2–3 Garlic cloves
500 g ready-to-cook squid tubes
7-10 Tbsp grated peel and juice of 1 organic lemon
1 Bd. parsley
3 TABLESPOONS Capers

Directions

1
Cleaning and washing vegetables. Peel onion. Dice everything very finely. Wash and coarsely grate the tomatoes. Throw away remaining skin.
2
Fry the diced vegetables in 4 tablespoons of hot oil for about 5 minutes, season. Add tomatoes, simmer for about 5 minutes. Season vegetables to taste and let them cool down.
3
Peel and chop the garlic. Wash the squid, dab dry and cut into wide rings. Fry in 3 tablespoons of hot oil at high heat for about 2 minutes. Mix with garlic, lemon peel and juice.
4
Salt and pepper.
5
Wash and finely chop the parsley. Mix with capers into the vegetable ragout and serve with squid.