 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Slow-cooked squid takes on a flavourful succulence in this simple but tasty Spanish recipe. Serve with plenty of crusty bread to mop up excess sauce and a nice crisp green salad. Ingredients:
2 tablespoons olive oil |
4 garlic cloves, crushed |
5 sage leaves |
2 tomatoes, peeled and roughly chopped |
2 lbs squid, cleaned and chopped |
salt & freshly ground black pepper |
6 cups manzanilla sherry wine |
Directions:
1. Heat the olive oil in a casserole dish. Add the garlic, sage and tomato and fry, stirring often, until the garlic has softened, around 3 minutes.
2. Add the squid and season with salt and freshly ground pepper.
3. Pour in the sherry and bring to the boil. Reduce the heat and simmer uncovered for around 1 hour to 1 hour 15 minutes until the squid is tender and the sauce has thickened and reduced. Serve.
|
|