Empty My Fridge
"Better than Fried Calamari" Spanish Calamari in Onion Sauce
Ingredients
- Extra virgin olive oil3 tbsp
- Onion3
- Garlic3 cloves
- Squid3
- Paprika · smoked1 tsp
- Tomato2
- White wine½ cups
- Vegetable broth½ cups
- Saffron¼ tsp
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the sliced onion, chopped garlic and a little salt; stir every 2 to 3 minutes until the onions are slightly caramelized, about 15 to 20 minutes.
- Meanwhile, cut two squid tubes into rings 1.25 cm (1/2 inch) thick, and the third tube into 2.5 x 2.5 cm (1 x 1 inch) squares.
- Add the squid to the pan and stir every minute until lightly sautéed, about 4 to 5 minutes.
- Stir in the paprika, then add the grated tomatoes, season with salt and pepper, and simmer a few minutes until slightly thickened, about 4 minutes.
- Add the wine, broth and saffron, and bring to a high heat until boiling. Then lower to low-medium and simmer 5 to 10 minutes, until the squid is tender.
- Transfer to a serving dish and sprinkle with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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