Squid ragout with hot tomato sauce
easy
50 mins
50 mins
Ingredients
- 1 kg frozen squid rings
- 1 untreated lemon
- 1 (approx. 60 g) Onion
- 1 Garlic clove
- 1 (approx. 200 g) Courgette
- 6 (approx. 180 g) cherry tomatoes
- 2-3 stem(s) parsley, rosemary and thyme
- 1 tablespoon (10 g) Olive oil
- 1/4 l dry white wine
- 7-10 Tbsp Salt
- 7-10 Tbsp chili pepper
Directions
- 1
Defrost squid rings, wash and drain. Halve the lemon, squeeze one half of the lemon. Sprinkle squid rings with it. Peel onion and garlic. Cut onion into thin rings and chop garlic finely.
- 2
Wash and clean the zucchini and tomatoes. Cut the zucchini into slices. Quarter the tomatoes. Wash the rest of the lemon hot and cut into slices. Wash parsley, rosemary and thyme and dab dry. Heat the oil in an ovenproof pot and sauté the onion. Add garlic, vegetables, lemon slices and herbs. Spread squid rings on top. Add white wine and 1/4 litre water.
- 3
Wash parsley, rosemary and thyme and dab dry. Heat the oil in an ovenproof pot and sauté the onion. Add garlic, vegetables, lemon slices and herbs. Spread squid rings on top. Add white wine and 1/4 litre water. Season with salt and chilli pepper and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes, stirring occasionally
Nutrition Facts
290 kcal
3 g
6 g
40 g
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