FRIJE

Instructions

• 1.   To make this Provencal-style calamari recipe, start by preparing all the ingredients.
• 2.   Peel and slice the onions.
• 3.   In a non-stick skillet, sweat them with 5 cl of olive oil over low heat.
• 4.   Stir frequently.
• 5.   Blanch the tomatoes in a pot of boiling water. To do this, remove the stem with a paring knife and score the skin of the tomatoes. Dip them for about twenty seconds...
• 6.   ...and immediately transfer them to a container of cold (or even ice) water to stop the cooking process.
• 7.   Peel them with a paring knife. The skin will come off easily without damaging the tomato flesh.
• 8.   Cut the tomatoes in half horizontally and remove the seeds.
• 9.   Chop the tomatoes into regular pieces with a chef's knife.
• 10.   Check the onions for doneness, stirring frequently.
• 11.   Depending on the size of the calamari, cut them into 2 or 3 pieces. If they are very small, you can leave them whole. Make sure to rinse them thoroughly with clear water. Reserve in the refrigerator.
• 12.   Finely chop the parsley. Set aside.
• 13.   When the onions start to lightly brown...
• 14.   ...add the well-drained calamari and sauté over high heat for 3 minutes.
• 15.   Add the chopped tomatoes...
• 16.   ...and the chopped parsley. Finally, add a bay leaf, a sprig of thyme, and a sprig of rosemary. Season with fine salt and powdered Espelette pepper.
• 17.   Cook covered for about thirty minutes, simmering over low heat. Check the cooking occasionally.
• 18.   At the end of the cooking time, remove the lid.
• 19.   Remove the aromatic herbs (thyme, bay leaf, and rosemary).
• 20.   Add the heavy cream, stir well...
• 21.   ...and continue cooking for 5 minutes. Adjust the seasoning and serve hot in a glass.

Nutritional information *

Reference

• www.meilleurduchef.com/fr/recette/calamars-provencale.html