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Chocos en salsa – squid recipe from Huelva/Andalusia

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 small tomatoes
  • 2 garlic cloves
  • 1 bunch of parsley
  • 2 carrots
  • 1 bay leaf
  • ¼ liter white wine
  • ⅛ liter of water
  • 1 kg squid(s), diced
  • some wheat flour
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Finely chop the onion, garlic cloves, and parsley and fry in olive oil in a shallow pan. Grate the tomatoes and add them. Simmer for a few minutes. Dust the squid cubes with flour. Slice the carrots. Add both to the pan and simmer gently over low heat. Add the white wine, water, and bay leaf. Bring everything to a boil and then simmer until the sauce thickens and the squid is tender. Season to taste with salt and pepper. Serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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