Summary

Ingredients

• 800 g squid (s)
• 1 large onion (s)
• 4 cloves garlic
• 50 g olives, black in halves or rouhly chopped
• 3 teaspoons capers
• 5 anchovy fillet (s)
• 25 ml white wine
• 4 medium tomato (s), fully ripe
• 500 ml tomato (s), passed
• 1 handful leaf parsley, chopped
• olive oil
• salt and pepper
• Lemon zest

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Instructions

1. Prepare the raw pulpo (fresh or thawed): remove the beak, cut the tentacles and body into bite-sized pieces or leave whole if you like.
2. Dice the garlic and onion and sauté in plenty of olive oil. Add the pulp pieces and fry. In doing so, the squid will lose fluid. Continue to fry while stirring until the liquid has evaporated and a nice roasted aroma appears. Then deglaze with the white wine and add the tomatoes and the passata. Reduce the heat, add anchovies, olives, capers and possibly lemon peel and stew for a good hour with the lid closed. Season with salt and pepper and mix in the chopped parsley just before the end of the cooking time.
3. We also have pasta or white bread.
4. In this recipe you can vary the ingredients well. More capers, olives, lemon peel or anchovies are always possible and if you don`t like a component, simply leave it out. If you like it spicy, you can also cook small chilies, my husband loves it when crispy pancetta cubes are fried and braised. In winter it tastes good even without fresh tomatoes and a slow cooker takes care of stewing just as well as the oven. We mostly do it in the pot because it is no extra work at all.