This recipe for stewed baby squid Andalusian style has a onion and garlic base that incorporates a little wine and tomato sauce and that makes it a simple and quick stew. This is how you prepare one of those sea-flavored appetizers, which asks for bread to be dipped and with which you are going to succeed with adults and children.
First of all, we clean the squid well (if the fishmonger has not done it), removing its interior and the feather. We put a saucepan on the fire with finely chopped onions and poach for ten minutes over low heat. When the onion begins to take color, we add the bodies of the cuttlefish and fry them well.
In the mortar, crush the chopped parsley and the garlic cloves, then add the mixture to the pot. Add the wine and let everything cook for about 15 minutes. Add the baby squid tentacles and two tablespoons of fried tomato sauce, stirring and letting the mixture come to a boil again.
We let the baby squid finish cooking by raising the heat and let the sauce thicken. Once our Andalusian baby squid stew is ready, turn off the heat and let it rest for at least a couple of hours. This will allow the flavors to settle and intensify.
When we go to eat it, we heat it up letting it boil again. At the time of serving such an intensely flavored stew, we decorate it with parsley sprouts to add color and freshness. In addition, we serve it with a good bread to be able to dip in the sauce.
Note: some of the links in this article are affiliates and can bring a benefit to Trendencias.
Photos | straight to the palate
In Trendencias | The 15 best fashion pastry shops that you should not miss in Madrid