Cuttlefish with onions and tomatoes
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 kg ready-to-cook squids
- 4 small onions
- 3 Garlic cloves
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l dry white wine (e.g. Spanish Vina Sol)
- 4 medium-sized tomatoes
- 1 collar flat leaf parsley
Directions
- 1
Wash the squid, dab dry and cut into rings. Peel onions and garlic and dice finely. Heat the oil in a pot. Fry squid rings in it. Add diced onions and garlic and fry briefly.
- 2
Season with salt and pepper. Add wine, bring to the boil, cover and cook over a low heat for 45 minutes. Wash, quarter, seed and cut the tomatoes into pieces. Wash parsley, dab dry and pluck the leaves.
- 3
Chop half of it finely, put the rest of the parsley aside. Add the tomato pieces and chopped parsley to the squid 10 minutes before the end of the cooking time. Line 4 plates with the parsley leaves.
- 4
Arrange squid on top. Flatbread or baguette tastes good with it.
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