Summary

Ingredients

• 600 g squid (s), ready to cook
• 2 onions)
• 4 tablespoon olive oil
• 1 small Can (s) tomato (s), peeled
• 100 g olives, stuffed reens
• 1 small Glass capers
• 0.5 liter ½ meat broth
• 1 cup white wine
• 1 teaspoon salt
• pepper
• 1 pinch (s) sugar
• 4 tomato (s)
• 1 bunch tarragon
• 2 cloves garlic)

Print Recipe Pin Recipe

Instructions

1. Cut the ready-to-cook squids into small pieces. Finely dice the onions and garlic. Heat the oil in a saucepan and briefly fry the squids. Add the onions and garlic and sweat briefly.
2. Strain the tomatoes through a sieve into the pot. Add the olives and capers. Top up with the meat stock and the white wine. Season with salt, pepper and sugar and cover and cook over a medium heat for about 1 hour. Then add the peeled, pitted and diced tomatoes. Stir the chopped tarragon into the sauce, bring to the boil again and serve.