Calamari In Tomato Sauce Recipe by Rae
Cooking Instructions 1 Prepare the squid if using whole, cut into circles. 2 Heat the olive oil on a medium heat. 3 Add the onion, garlic and bay leaf. Fry for about 3-4 minutes or until lightly browned. 4 Add the chopped tomatos, salt and chilli pepper. Cover with lid and simmer for about 5-10 minutes. If using add sugar aswell as the creole. 5 Lower the heat slightly and add the calamari rings. 6 Let it simmer for around 15-20 minutes. 7 Add the wine and cook for a further 35-40 minutes or so on a low to medium heat. Stirring regularly. 8 Add water as and when it starts to dry. You may not need to use it all. 9 Add the parsley about 5 minutes before heat is turned off. 10 Check seasoning and rest for 5 minutes before serving. 1 Prepare the squid if using whole, cut into circles. 1 Prepare the squid if using whole, cut into circles. 2 Heat the olive oil on a medium heat. 2 Heat the olive oil on a medium heat. 3 Add the onion, garlic and bay leaf. Fry for about 3-4 minutes or until lightly browned. 3 Add the onion, garlic and bay leaf. Fry for about 3-4 minutes or until lightly browned. 4 Add the chopped tomatos, salt and chilli pepper. Cover with lid and simmer for about 5-10 minutes. If using add sugar aswell as the creole. 4 Add the chopped tomatos, salt and chilli pepper. Cover with lid and simmer for about 5-10 minutes. If using add sugar aswell as the creole. 5 Lower the heat slightly and add the calamari rings. 5 Lower the heat slightly and add the calamari rings. 6 Let it simmer for around 15-20 minutes. 6 Let it simmer for around 15-20 minutes. 7 Add the wine and cook for a further 35-40 minutes or so on a low to medium heat. Stirring regularly. 7 Add the wine and cook for a further 35-40 minutes or so on a low to medium heat. Stirring regularly. 8 Add water as and when it starts to dry. You may not need to use it all. 8 Add water as and when it starts to dry. You may not need to use it all. 9 Add the parsley about 5 minutes before heat is turned off. 9 Add the parsley about 5 minutes before heat is turned off. 10 Check seasoning and rest for 5 minutes before serving. 10 Check seasoning and rest for 5 minutes before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Lemonade Healthy Dark Chocolate Dipped Banana PB Bites! Lemon Lust Healthy Quick Oatmeal Peanut Butter Chococlate Chip Cookies! Pumpkin Cheesecake Strawberry Lemonade Healthy Dark Chocolate Dipped Banana PB Bites! Lemon Lust Healthy Quick Oatmeal Peanut Butter Chococlate Chip Cookies! Pumpkin Cheesecake Deutsche Pfannkuchen Raw Mango Rice Chocolate Peanut Butter Overnight Oats Kashmiri Chicken Sweet Onions with Umeboshi-Mayo Sauce Simple Pork Chops Teriyaki Atsuage For An Appetizer Healthy Tricolour Dango with Shiratamako and Silken Tofu Blondie's Grandma's Baked Oatmeal Salmon Flakes for Bento Deutsche Pfannkuchen Raw Mango Rice Chocolate Peanut Butter Overnight Oats Kashmiri Chicken Sweet Onions with Umeboshi-Mayo Sauce Simple Pork Chops Teriyaki Atsuage For An Appetizer Healthy Tricolour Dango with Shiratamako and Silken Tofu Blondie's Grandma's Baked Oatmeal Salmon Flakes for Bento