Calamares a la cazuela - a Spanish squid dish
Time
Preparation time: 20 min.
Cooking or baking time: 35 min.
Total preparation time: 1 hr.
Calamares a la cazuela: It's worth trying this delicious squid dish from Spain. This fits very well white bread and a good Tinto (red wine).
ingredients
- good olive oil (aceite de oliva)
- 5 peppercorns (pimento negra todo)
- 5 bay leaves (Laurel)
- salt
- Kochwein - possibly Chardonnay (Vino Cocinar)
- 500 g fresh cuttlefish (small cut - preferably Pulpo de Peru)
- fresh onions - depending on size 2 - 4 (cebolla)
- fresh garlic 3 - 5 depending on size and quality (Ajo)
- the ink of squid (Tinta salsa) - from the freezer
- a stone pan / stone baking mold (round made of fire-resistant ceramics)
- a wooden board to serve on it
preparation
- First put a little cooking wine, 1/4 - 1/2 liter, in a 3-4 liter pot.
- Add peppercorns and bay leaves.
- Let it work for 1/2 hour / soak / soak (15-20 minutes).
- Now add the same amount of good olive oil and heat slowly (not too hot!)
- Add coarsely chopped onions and sliced garlic cloves and let it steep for a while!
- Carefully add the sliced and cleaned squid (remove cartilage) and simmer for 10 minutes at low heat.
- Now add the "Tinta" to the simmering amount and stir it intensively, but not too fast!
- Put the mixture into a preheated stone pan and place in the preheated oven for another 15 - 20 minutes and at 110 ° - 120 °.
- If the squid is tender, the stone pan can be served directly on a wooden board! Fork test now and then! (If you pinch a piece of squid on the fork and then turn the fork, the fish should break up delicately).
The rest of the sauce is so delicious that you can dipping it with broken white bread from the stone pan!
Delicious! Good Appetite!
