Procedures:
Prepare the squid. Pull the head of each squid away by hand, slit open the
body lengthways and empty it of all its innards; wash it to remove any
trace of sand and drain it.
Cut off the upper part of the head, just underneath the eyes, being careful
not to splash yourself with the ink, and discard it.
Wash the remaining part with the tentacles attached and drain.
Slice the bodies in 2.5cm (1inch) wide strips.
Heat the oil and fry the onions until lightly brown. Add the squid and fry
on a high heat, stirring for a few minutes.
Pour in the wine slowly and then add the water, thyme and seasoning; cover
and cook gently for 20 minutes, stirring occasionally to prevent sticking.
Add the tomatoes and pepper and cook for a further 5-10 minutes.
The sauce should be substantially thick and deliciously sweet with softened
onions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
|
