Ingredients

  • 600 grams squid (cleaned)
  • 1 large carrot
  • 2 tomatoes (ripe)
  • 1 cup white wine
  • 1 onion
  • 1 garlic clove
  • salt
  • pepper
  • 50 milliliters oil
  • 500 milliliters water
  • 1 sprig parsley (each, and fresh coriander)

Directions

  1. Season the squid with salt and pepper and set aside for 40 minutes.
  2. Saute the minced onion and garlic in the oil on low heat.
  3. Peel and dice the carrots.
  4. Add the carrots to the onion and garlic mixture.
  5. Add the squid and let cook for 5 minutes, stirring occasionally.
  6. Add the bundle of herbs tied together with kitchen twine (this makes it easier to remove before serving).
  7. Peel the tomatoes and add to the stew, crushing them by hand. Let cook for another 5 minutes.
  8. Add the wine and simmer for 30 minutes.
  9. Add the water and season with a pinch of salt.
  10. Once the mixture boils, add 300 gm. tagliatelle and cook for 8 minutes or until done.
  11. Season to taste and serve sprinkled with chopped fresh coriander.
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