Calamares en su tinta (Squid in its own ink)

Ingredients for Calamares en su tinta (Squid in its own ink)

Instructions for Calamares en su tinta (Squid in its own ink)

To prepare the Calamares en su tinta (Squid in its own ink) recipe, please follow these instructions:

Clean the Octopus by cutting the head and arms of fang. Turn inside out of the body, and remove the shield, hold the ink bags for themselves. Wash the body the outer and inner, sink also catch the arms under running water. Cut the body into rings or strips, and cut the flap his arms in smaller pieces.

Heat olive oil, and fry the chopped onions and garlic and peeled sliced tomatoes. After a few minutes and then add the Octopus, wine, a little water, parsley, salt and pepper. Put a lid on the Pan, and let the Court simmer quietly in ca. 25 minutes for it to finish cooked. Then add the ink from the ink bags (Spanish Octopus contains more ink than squid caught in the North Sea), stir well and smooth sauce with fine breadcrumbs.

Server finger pieces, butter toasted pieces of French bread and/or safranris, IE. rice cooked in water with salt and a pinch. Saffron as løskogte rice.