Squid in Spicy Tomato Sauce
Juicy squid rings packed with selenium, expertly cooked—like a seaside vacation.
Ingredients
- 400 g squid tubes (order in advance from the fishmonger if needed)
- 250 g tomatoes (3 medium)
- 8 caper berries (jar)
- 50 g black olives (with pits)
- 1 Garlic clove
- 3 tbsp olive oil
- Salt
- Pepper
- 75 ml dry white wine (or fish stock)
- 75 ml tomato juice
- 2 stems basil
Instructions
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1.
Clean the squid thoroughly, remove the chitin plates and all skins. Rinse the tubes inside and out, pat dry, and slice into fine rings.
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2.
Wash the tomatoes and cut off the stem ends in a wedge shape. Quarter the tomatoes, remove seeds, and roughly chop them.
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3.
Halve the caper berries. Pit the olives. Peel and finely chop the garlic.
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4.
Heat olive oil in a pan. Sauté the squid over high heat in two batches, turning frequently until browned. Season with salt and pepper. Add the garlic to the pan and sauté briefly. Remove the squid and set aside.
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5.
Deglaze the pan with white wine or stock. Add olives, caper berries, tomatoes, and tomato juice; season with salt and pepper, bring to a boil, then simmer for 1 minute.
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6.
Wash basil, shake dry, pluck leaves, and roughly chop. Return basil and squid to the sauce, bring to a quick boil again, then simmer over medium heat for another 2–3 minutes. Divide the squid among four plates and serve with crisp toasted whole‑grain bread.
