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Squid in Armorican Sauce

Course: Main course
Preparation time: 15 minutes
Cooking time: 60 minutes
Cost per serving: 4,45 €
Energy: 371 kcal / serving

Instructions

  • 1.   Prepare the squid (it's really better with fresh squid!): remove the tentacles and cut off the head, empty the inside of the body, ink sac, and cartilage.
  • 2.   Remove the thin skin covering the body. Cut the tentacles and slice the body into rings.
  • 3.   Cut the onions in half, then into thin slices.
  • 4.   Chop the garlic.
  • 5.   In a casserole dish, heat the oil and sauté the squid for 2 minutes, stirring occasionally.

    Remove them from the casserole dish, then, over low heat, melt the onions without letting them brown. Add the garlic at the end.

    Return the squid to the casserole dish, flambé with Cognac, and add the crushed tomatoes.

    Season with salt and pepper, and moisten with white wine.

    Continue cooking over low heat for nearly an hour with the lid on. You can remove it a little before the end if you prefer a slightly thicker sauce.

Notes & Suggestions

  • At this point, you can also add lobster bisque if you want to enhance the sauce.

Ingredients for servings

  • 1 kg of squid
  • 2 onions
  • 2 garlic cloves
  • 60 ml of white wine
  • 850 g of diced tomato
  • 3 tablespoon of Cognac
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    371 kcal
    19 %
  • Fat
    10,13 g
    14 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    17,46 g
    7 %
  • of which sugar
    9,71 g
    11 %
  • Protein
    39,28 g
    79 %
  • Fibers
    4,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.