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Calamares a la Provencal   HT  MC  French 60mins

Serves  4    Hot  Seafood  Fish  Alcohol  Herbs  Vegetables  Main course  Gluten Wheat Dairy free  France  Europe

Ingredients:

1kg/2.2lb Baby Squid

1 Onion, finely chopped

2 Garlic Cloves

275g/10oz Tomatoes, cut into eighths

2 tbsp Olive Oil

1 Bouquet Garni

1 tbsp Tomato Purée    

Salt and Black Pepper

300ml/10fl.oz. Dry White Wine

300ml/10fl.oz. Water

1 tbsp Freshly chopped Parsley

1 tbsp Freshly chopped Basil

 

    

Instructions

 

1. Prepare the squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly. Cut the tentacles away from the head. Discard the head, entrails and ink sac and wash the bodies and tentacles thoroughly, both inside and out, in cold running water, dry on kitchen paper and cut into long thin strips.

 

2. Heat the oil in a pan, add the onions and squid and sauté until lightly browned.

 

3. Add the tomatoes, bouquet garni, whole cloves, tomato purée, salt and pepper, cover and simmer over a low heat for 40 minutes.

 

4. Remove the bouquet garni and garlic cloves and discard and transfer the squid pieces to a heated serving dish. Keep warm.

 

5.Reduce the cooking liquor by boiling rapidly if it seems too liquid. It should be a medium thickness. 

 

6. To serve - pour the sauce over the squid and sprinkle with the chopped basil and parsley. Serve very hot. 

 

 

More French Recipes  |  More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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