Squid in red recipe

 

  1. Wash squid bags and cut them. Leave tentacles whole if they are small; if not, cut them in half.
  2. Pour 3 tbsp of oil in the pressure cooker, sauté the minced onion for 3 minutes; add the squids then and allow everything sauté.
  3. Scald the tomatoes, peel and slice them. Add them to the squids along with the herbs and the wine. Stir and close the pot. Pressurize it and as soon as it rings reduce the heat and cook for 20 minutes.
  4. Meanwhile prepare the garlic croutons. Rub the bread slices with the garlic clove and dice them. Place them in a dish, spray the remaining oil on top and grill toast them for 5 or 10 minutes, stirring them, until they are browned. They can also prepare them in a nonstick pan.
  5. Once the squid is done cooking, turn heat off, allow steam to escape from the pot and open it. Remove the fennel and thyme sticks and season.
  6. Distribute the croutons in 4 bowls, place the squid on them and serve very hot.
-  3 tomatoes
-  1 garlic clove
-  600 g of squid
-  4 slices of stale bread
-  1 onions
-  2 thyme sticks
-  2 wild fennel sticks
-  ½ tbsp of minced parsley
-  80 ml of dry white wine
-  4 tbsp of extra virgin olive oil

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