Prep
20 min
Cook
180 min
Total
3h20
Servings
4 serv.
Of course, since this recipe is not quite part of the "classics", I took the liberty of preparing it the way I like it
Ingredients for 4 servings
- Chipirons à l'américaine for 4 people:
- 2.6 lb (1,200 kg) of prepared chipirons* (tentacles cut into large cubes, mantle with small black skin removed and cut into strips and body in rings of approximately 1/2 cm).
- 5.25 oz (150 g) of new onions, sliced.
- 3 cloves of garlic (degerminated, crushed and chopped).
- 1 red and 1 yellow bell pepper with skin and seeds removed then sliced.
- 1 small red chili pepper, hollowed out and finely sliced.
- 2 very ripe tomatoes, just blanched and cut into squares.
- 1.4 oz (40 g) of green olives, pitted and sliced.
- 1 tablespoon of excellent tomato paste or 0.6 cup (15 cl) of homemade coulis.
- 2 bay leaves and a little thyme flowers.
- 0.8 cup (20 cl) of dry white wine, not essential but pleasant in the end.
- Olive oil
- 1 tablespoon of "Raz el hanout".
- Fine salt.
- A little fresh basil, chopped for the finish.
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