Recipe: Chipirons à l'américaine

Name: Chipirons à l'américaine
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 portions
Ingredients: Chipirons à l'américaine pour 4 personnes :1,200 kg de chipirons* préparés (tentacules coupés en gros dés ,manteau petite peau noire retirée et coupé en lamelles et corps en anneaux d'1/2 cm environ).150 g d'oignons nouveaux émincés.3 gousses d'ail (dégermées , écrasées et hachées).1 poivron rouge et 1 jaune la peau et les graines retirées puis émincés .1 petit piment rouge évidé et émincé finement.2 Tomates bien mures juste émondées et taillées en carrés.40 g d'olives vertes dénoyautées et émincées.1 cuiller a soupe d'un excellent concentré de tomates ou 15 cl de coulis « maison ».2 feuilles de laurier un peu de fleur de thym.20 cl de vin blanc sec pas indispensable mais agréable au final.Huile d'olives 1 cuiller a soupe de « Raz el hanout ».sel fin .un peu de basilic frais haché pour le final.

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (15 reviews) Fishes

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:
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).
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.
40 g of green olives, pitted and sliced.
1 tablespoon of excellent tomato paste or 15 cl of homemade coulis.
2 bay leaves and a little thyme flowers.
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.

Step-by-step directions

1- In an oven-safe pot, pour 3 tablespoons of olive oil. When it is hot, pour in your chipirons, salt them and sear them for 5 minutes, then with a skimmer remove them and place on a plate.

2- Put your pot back on the heat, then over low heat pour in the sliced onions, peppers, garlic, chili, tomato cubes, bay leaves and thyme flowers, olive slices, salt, add the tablespoon of raz el hanout and let it sweat for 10 minutes, then add the tomato paste, the white wine and let it reduce for 5 minutes, then pour in 30 cl of water.

3- Preheat the oven to 100°C (gas mark 1/2).

4- When it comes to a boil, test the seasoning, then pour in your chipirons when the liquid returns to a boil, cover and put in the oven for 3 hours (low temperature cooking).
Serve in a large shallow dish, sprinkle with a little chopped basil.
As accompaniments: either a good pilaf rice, fresh pasta, macaroni, boiled potatoes, but what I love most to accompany this dish are these tiny durum wheat pasta shapes called "petits plombs".
*Often called by the same names
Squid
Supions (small)
Caserones and Chipirons.

Calamar Supions Encornets Plombs Chipirons