Ingrédients:
A Dozen squid
1 tablespoon of oil
2 onions
1 clove of garlic
2 tomatoes
¼ litre of white wine.
Thyme, laurel, salt, pepper and a pinch of saffron.
For the Sauce:
3 cloves of garlic
1 egg yolk
Salt, pepper
2dl olive oil
Clean the squid. Scrap the body carefully to remove the transparent membrane that surrounds it. Do the same with the tentacles. Slice into pieces. Throw the calamari into the hot oil and ,when the squid begins to brown, add the garlic and the finely chopped onions. Leave until they take colour.
Then add the peeled tomatoes, seeded and chopped, the wine, spices and herbs.
Leave to simmer for 30 mins.
During this time, prepare the sauce: crush the garlic in a mortar and when they are reduced to a fine purée, add the egg yolk, salt, peppers and mix well.
Pour in the oil whilst stirring the sauce until it has the texture of a mayonnaise.
Finish with a dash of lemon. When serving, mix the sauce of the squid with 3 tablespoons of the prepared sauce. Served with Invitation Rose or Amarine Bernis RoseA squeeze of lemon.
Préparation:
Clean the squid. Scrap the body carefully to remove the transparent membrane that surrounds it. Do the same with the tentacles. Slice into pieces. Throw the calamari into the hot oil and ,when the squid begins to brown, add the garlic and the finely chopped onions. Leave until they take colour.
Then add the peeled tomatoes, seeded and chopped, the wine, spices and herbs.
Leave to simmer for 30 mins.
During this time, prepare the sauce: crush the garlic in a mortar and when they are reduced to a fine purée, add the egg yolk, salt, peppers and mix well.
Pour in the oil whilst stirring the sauce until it has the texture of a mayonnaise.
Finish with a dash of lemon. When serving, mix the sauce of the squid with 3 tablespoons of the prepared sauce. Served with Invitation Rose or Amarine Bernis Rose |
