Calamari alla Livornese

Ingredients for 2 servings:

• 2 squid tube(s), frozen
• 1 jar capers, approx. 50 g, drained
• 2 tbsp olives, sliced
• 250 ml white wine, e.g. Pinot Grigio
• 1 onion(s), roughly diced
• 2 cloves garlic, cut into fine strips
• 1 small can of tomatoes, chopped
• 1 tbsp vegetable broth, granulated
• 1 tsp, heaped oregano
• 1 pinch(s) thyme
• 1 pinch(s) of salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Braised squid in white wine and tomato sauce

Thaw the squid tubes and wash thoroughly under running water. Then cut into approximately 1 cm wide rings, season with salt and pepper. Fry the squid rings in hot oil over high heat, adding the onions and garlic after 3 minutes. Then continue to fry for approximately 6-7 minutes at reduced heat. Deglaze with white wine, add the granulated stock, bring to a boil, and reduce the wine by about half. Now add the capers, olives, and tomatoes (with juice), season with thyme and oregano, and let stand for approximately 10 minutes, adding salt and pepper to taste if desired. Serve with fresh baguette.