Squid Stewed with Tomatoes and Rosemary
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
The problem with this recipe is that the batter barely sticks to the smooth surface of the squid. It needs to be thick, like a liquid dough.
Ingredients
- Tomatoes - 2 pieces
- Squid - 8 pieces
- Toasts - 2 pieces
- Garlic - 1 clove
- Chicken Egg - 1 piece
- Bay leaf - 1 piece
- Fresh Rose Hips - 1 sprig
- Olive Oil - 4 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Clean the squid from the insides. Dry with a paper towel.
Step 2
Beat the egg, add crushed toast, ground black pepper, and salt. Mix well. The mixture should be quite thick.
Step 3
Coat the squid in the egg batter and fry in a pan on each side until golden brown.
Step 4
In a pot, heat a couple of tablespoons of olive oil. Add diced tomatoes, finely chopped garlic, bay leaf, and rosemary leaves. Stew for 7–8 minutes.
Step 5
Then add the squid to the tomatoes and stew for another 7–8 minutes.
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