Spanish calamari in onion sauce
Spain on a Fork · ♥ 654 likes · 7.3K views · 7 min video
Read about squid in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 3 whole medium-sized onions
- 3 cloves garlic
Thinly slice the onions and roughly chop the garlic.
- sea salt
Add onions and garlic to the hot pan, season with a little sea salt and mix to coat; stir every 2 to 3 minutes so everything sautes evenly.
- 3 whole clean tubes of squid
Cut two squid tubes into half-inch rings and the third into 1-inch squares.
After 15 to 20 minutes, when the onions are slightly caramelized, add the squid; stir about every minute.
- 2½ g sweet smoked Spanish paprika
After 4 to 5 minutes, when the squid is lightly sauteed, add the paprika and mix in quickly so it does not turn bitter.
- 120 g tomato sauce
Add the tomato sauce, season with sea salt and black pepper, mix and simmer.
- sea salt
- freshly cracked black pepper
- 120 ml dry white wine
- 120 ml vegetable broth
After 3 to 4 minutes, when the sauce has slightly thickened, add the white wine and the vegetable broth.
Wine, broth and saffron
At a boil lower to low-medium and simmer 5 to 10 minutes until the liquid has slightly reduced and the squid is tender; a toothpick should pierce it, otherwise simmer longer.
- fresh parsley
Off the heat, transfer to a serving dish and garnish with fresh parsley.
Garnishing and tasting