Squid Provencal
By EsmeraTT
0 Picture
Ingredients
- squid
- 1 green pepper
- 3 tomatoes
- 1 onion
- Tomato paste
- cream
- salt and pepper
- chili powder
- 1 cup water or 1 ½ white wine
Details
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Wash and remove the skin of small squid and cut into cubes.
Step 2
Slice the onions, cut tomatoes and peppers into cubes.
Step 3
With a paper towel to wipe some oil in your pan and add chopped onion. Make them sweat.
Step 4
Add the squid. Leave to cook for 15 min monitoring. Add the glass of water or white wine and tomato paste.
Step 5
Add tomatoes and pepper let simmer 20 min by monitoring.
Step 6
Add cream and pepper to taste.
Step 7
Monitor the cooking so that the squid is easily pierced with a knife point.
You'll also love
-
Tunisian Octopus Salad
2.9/5
(204 Votes)
-
Frog legs with Riesling
4.6/5
(66 Votes)
-
YUM!Food Porn Stuffed Green Peppers
3.8/5
(101 Votes)
-
Cream of Autumn Soup
3.2/5
(208 Votes)
-
Meat Curry
4.7/5
(89 Votes)
-
Brioche
4.5/5
(36 Votes)
-
Cream of Cauliflower with foie gras
3.3/5
(153 Votes)
-
Seafood chutney
4.6/5
(26 Votes)
Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
Review this recipe