Squid Ragout

Summary

Ingredients

• 1 kg squid (s), gutted and trimmed or
• 750 g squid (s) cut into rins, frozen food, defrosted
• 3 tablespoon olive oil
• 1 large onion (s), cut into thin rings
• 2 clove (s) garlic, crushed
• 1 red pepper (s), pitted and sliced
• 1 ½ sprig rosemary, fresh
• 150 ml white wine, dry
• 250 ml water or
• 350 ml fish stock
• 400 g tomato (s), chopped, from the can
• 2 tablespoon tomato paste
• salt and pepper
• 1 teaspoon paprika powder
• Rosemary or parsley sprigs, fresh, for garnish
• Bread (s), crispy, for serving

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Instructions

1. Cut the squid coat into 1 cm thick slices and the tentacles into 5 cm long pieces.
2. Heat the oil in an ovenproof saucepan, fry the onions and garlic until translucent. Add the squid, raise the temperature and sauté the fish until lightly browned. Then add the bell pepper, rosemary, wine and water (or stock), bring to the boil, cover and simmer for 45 minutes over low heat.
3. Remove the rosemary sprigs, leaving individual rosemary needles in them. Stir in tomatoes, tomato paste, salt, pepper and paprika powder and simmer everything for another 45-60 minutes or carefully close the pot with a lid and place in the oven preheated to 180 ° C for 45-60 minutes.
4. Stir the finished dish again, season to taste, garnish with sprigs of rosemary or parsley and serve with fresh, crusty bread.