Squid in tomato concasse

Cook time: 0 min.
Servings: 1

Ingredients for Squid in tomato concasse

		Squid tubes
		Chilli seedless
		Lemon peel
		Flutes
		Frozen shrimp
	can	Chopped tomatoes
		Whole spinach
		Garlic

Instructions for Squid in tomato concasse

To prepare the Squid in tomato concasse recipe, please follow these instructions:

At the fishmonger, a bag of frozen squid is purchased. 1 per. person. The tuberna is flaked and cleaned, possibly. "Flipstivere" is removed. Carefully scratch a cross pattern on the inside and cut it into pieces of thumb.
Boil 10 minutes in red wine vinegar at low heat. The wheat is poured off and the sprinkles come in a saucepan with a little olive oil and a chopped garlic and chilli strips without kernels. Simmer for a few minutes and add a glass of dry vermuth and boil down. Then add 3/4 of a can of chopped tomatoes and simmer approx. 1 hour with continuous addition of vegetable fund
Defrosted whole spinach is sautéed on a pan of olive oil with a garlic clove and a little red wine. The squid is brought together with a handful of frozen prawns. After 10 minutes sprinkle a little torn lemon shale over. Served from the forehead with fluffy flutes.

tips:
Be careful not to give the syringes too high heat as they can go hard and rubbery.