When I went to town in the summer I did two things that amazed me: riding a bike and watching my grandmother cook. The fresh air, the long afternoons and the sweatshirt at night made those eternal summers an indelible memory that I rebuild over and over again when I prepare one of their recipes at home.
His chicken in sauce was spectacular, but in that summer there was always time to eat the loin of orza that he had in a clay pot in the pantry, dip bread in the fried eggs of his chickens (with a lot of lace and a little paprika) , and devour some wonderful Squids in American Salsaa dish from the kitchen of a lifetime.
An ideal stew to take to the office with a little rice, or to eat at home with a loaf of the best bread in Madrid. A simple recipe that transports me to my grandmother’s kitchen and that we can make at home without effort.
Whether we have bought rings or ordered the whole squid, first of all it will be clean it well and chop it if it is whole (DAP experts tell you how to clean squid at home). Once the squid is well cleaned, we reserve it on a plate and put it on with the sauce, cutting the onion into a brunoise very fine and poaching it with a little oil until it is transparent.
Add the tomato sauce (no jar tomato, with this homemade tomato sauce recipe it will be much better) and mix with the onion, leaving it to cook for 10 minutes. It’s time to flambé with alcohol. In my case, I follow my grandmother’s recipe that used Soberano, a brandy from Jerez, but we can use bourbon or even whiskey. Add the brady and light with a lighter. Now it’s time to season with salt, pepper and cayenne, which we can add whole or powdered.
Add the squid to the sauce and let them cook for 30 minutes with a lid and 20 more uncovered for the sauce to thicken. If we want to give the sauce an extra color, we can add a little squid ink at this time (with the tip of the knife it will be enough). A good bowl of cooked white rice is essential to accompany this wonder of squid in American sauce. If you want to make it whole, we leave you all the tricks to make it perfect in this video:
Photos | Direct to the Palate
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