The other day I saw some great baby squid in the fish shop and I dared to make them in their ink. This recipe can also be made with squid and is delicious accompanied with white rice. It is ideal to encourage the smallest of the house to eat fish. They love!
- A kilo of baby squid
- A medium onion
- Two Italian green peppers
- A garlic clove
- A glass of white wine
- Some flour
- Four tablespoons of fried tomato
Baby squid are washed and chopped, sautéed and reserved.
The onion and pepper are finely chopped and poached in that order. We add a little flour (a teaspoon) to thicken the sauce and then the wine along with the garlic and the crushed parsley and the fried tomato. If necessary, add a little water and cook in the pot for 6 minutes when the two rings rise.
Sometimes you have to add an envelope of squid ink, when putting the salt we have to take into account that the ink provides salt.
If the baby squid are small we can leave them whole and put the legs inside.
I usually make enough to freeze the remaining ones. They look great. They usually fix me a lunch or dinner on the typical day that I don’t have time to cook.