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Spanish Squids
Spanish Squids

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Serves: 4
300 gr squid rings
1 Spanish Chorizo, cut into small slices
2 Large potatoes, cut into slices (approx. 1/2 cm)
5 Sweet baby plum tomatoes
3 tbs parsley chopped
Fresh Ground Pepper and salt to taste
1 tbsp of olive oil
2 shallots, chopped
2 large garlic cloves, chopped
50 ml lukewarm water

In a pan of boiling salted water, add the potatoes and boil for about 10-12 minutes until soft. When cooked, drain the water (with care) and reserve.

In a sauce pan, heat the olive oil in a medium heat and add the garlic and the shallots and fry till soft, add the chorizo and cook for about 5 minutes.

Add the squid and stir, add salt and pepper to taste and add the lukewarm water, cook till the squid is soft but not rubbery (approx 10 minutes), add the baby plum tomatoes and stir one more time.

Put the boiled potatoes into a big serving plate and add the chorizo and squid with all the sauce over the potatoes, top with the chopped parsley and serve with fresh crust bread and green leaf salad.

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