Ingrédients pour Squid Stewed With Tomatoes White Wine And Black Olives
- Small Squid
- 3 tablespoons olive oil
- Onion
- 1 (28-ounce) can crushed tomatoes
- Garlic Cloves
- Red Pepper
- Dry White Wine
- 1 bay leaf
- Fresh Thyme Leave
- Pinch of saffron threads
- Salt And Pepper
- Black Olives
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Flat Leaf Parsley
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Comment préparer Squid Stewed With Tomatoes White Wine And Black Olives
- Clean and slice 1 pound of squid crosswise into ½-inch rings.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the squid rings and cook, tossing occasionally, for 5 minutes, until lightly browned.
- Remove the squid from the pan and set aside.
- Add 1 tablespoon of olive oil to the pan. Add 1 medium onion, chopped, and sauté until softened but not browned, about 5 minutes.
- Add 1 (28-ounce) can crushed tomatoes, 2 cloves garlic (minced), and 1-2 small dried red pepper flakes. Cook for 10 minutes, stirring occasionally.
- Return the squid to the pan. Add 1 cup dry white wine (such as Sauvignon Blanc), 1 bay leaf, 2 sprigs fresh thyme, and a pinch of saffron threads.
- Season generously with salt and freshly ground black pepper.
- Cover the pan and simmer over low heat for 40 minutes, or until the squid is tender.
- Remove the bay leaf and red pepper flakes.
- Stir in ½ cup pitted Kalamata olives and the zest of 1 lemon. Continue to cook uncovered for 10 minutes, or until the sauce has slightly thickened.
- Adjust the consistency; the sauce should be slightly thick but not soupy.
- Stir in 1 tablespoon of fresh lemon juice.
- Taste and adjust seasoning as needed.
- Transfer to a warm serving bowl, garnish with 2 tablespoons of chopped fresh parsley, and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
8g
Carbs
4g
