Calamar En Cebollada

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 700 g squid (s), ready to cook, cut into 2.5 cm thick pieces
  • 100 ml water
  • 1 bay leaf
  • 4 cloves garlic, thinly sliced
  • Olive oil, for frying
  • 1 onion (s), cut into rings
  • 1 tomato (s), finely chopped
  • 0.5 tablespoon ½ paprika powder, noble sweet
  • 150 ml white wine, or 75 cognac
  • salt and pepper
Calamar En Cebollada
Calamar En Cebollada

Instructions

  1. Put the squid pieces, the water and the bay leaf in a saucepan. Bring to the boil and simmer for 3 minutes, stirring constantly so that the pieces don`t stick together. Take the squid out of the pot and set aside.
  2. Fry the garlic in a little olive oil until soft. Add another 2 tablespoons of olive oil and the onion rings and cook covered over low heat for approx. 20 minutes. Mix in the tomato, paprika powder, white wine or cognac, salt and pepper. Simmer uncovered until a thick sauce is formed. Stir the squid pieces and a little cooking liquid into the sauce and serve immediately.

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