Small braised squid

Small braised squid

Calamaretti in umido

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 bread roll, made into breadcrumbs
a little milk, to cover
600g small squid, cleaned
1 garlic clove, very finely chopped
3 tablespoons flat-leaf parsley, very finely chopped
salt
pepper
4 tablespoons extra virgin olive oil
2 large ripe tomatoes, peeled, de-seeded and chopped

Method

  1. Soak the breadcrumbs in a little milk to cover, then squeeze out the excess liquid. Cut off the tentacles from the squid. Chop the tentacles and mix them with the breadcrumbs, garlic, parsley and some salt and pepper. Stuff this mixture into the cavities of the squid, filling them about three-quarters full.
  2. Heat the olive oil in a large pan and briefly fry the squid until they become slightly pinkish in colour. Add the chopped tomatoes and cook for about 15 minutes, until you obtain a lovely sauce.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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