1 Rinse your squid tentacles under clear running water, then on your cutting board cut them into small 1 cm cubes.
2 In a small casserole, pour 2 tablespoons of olive oil. When it is nice and hot, add your squid cubes and stir well for 2 minutes. Then add your sliced onion, garlic, thyme and bay leaf, salt, and let it sweat for 2 minutes. Add the ras el hanout and your tomato concentrate, cook for another 2 minutes, then add the white wine and 0.8 cup (200 ml) of water or broth, bring to a boil. Taste for seasoning and let cook gently for 25 minutes.
3 In a saucepan, place your turned potatoes and baby carrots, cover them with cold water, add a little salt and thyme, then bring to a boil for 10 minutes of cooking. Drain them and add them to your squid sauté for the remaining 15 minutes. After this time, cover your casserole and turn off the heat, let it rest like this for about 30 minutes.
4 Finishing touches: check the vegetables are cooked through and taste for seasoning. Arrange your garnish harmoniously around the plate with the tentacles in the center. A few small green olives will complete the final presentation. Thanks to Isabelle and Roger at La Noue in Saint-Martin-en-Ré for growing such fine vegetables in their greenhouses, essential ingredients for the quality of our dishes.
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