Squid in tomato sauce

Ingredients for 2 servings:

• 700 g squid(s), small
• 3 shallots
• 4 cloves garlic
• 300 g tomatoes, pureed
• ½ lemon(s)
• 2 bay leaves
• 1 ½ tsp salt (Flor de Sal Lime)
• 2 tsp dried Mediterranean herbs
• 3 pinches of sugar
• 100 ml cream
• 1 tsp pesto of your choice
• 1 shot of brandy, Spanish
• 2 tsp pomegranate seeds
• 1 tsp olive oil
• ½ tsp paprika powder, smoked, sweet
• 4 pinch(s) black pepper from the mill

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

tastes like vacation

Clean the squid, wash them thoroughly, and remove the head and innards from the tube. Pull out the chitin rod (the transparent inner parts). Peel off the skin (it looks slightly silvery). This is essential, otherwise the fish won’t be tender enough. It will slow things down a bit, but it’s definitely worth it. Then wash thoroughly and cut into small pieces. Peel and chop the shallots and garlic. Fry the onions in a little oil, let them soften slightly. Then add the finely chopped garlic and continue to sauté. Then add the passata and the finely chopped lemon, but without the peel, as this would make them slightly bitter. Now add all the spices and simmer gently. Finally, stir in the squid and pomegranate seeds and simmer for about 5 minutes. The small squid don’t need to cook any longer. Season to taste with the cream and brandy.