Calamares Encebollados
Serves 3
Directions
- 1Cut the squid into halves.
- 2Cut the squid into halves.
- 3Cut the squid into halves.
- 4Cut the garlic into slices and the onion into strips.
- 5Cut the garlic into slices and the onion into strips.
- 6Cut the garlic into slices and the onion into strips.
- 7Cook the onion and garlic over low heat in a saucepan until practically caramelized.
- 8Cook the onion and garlic over low heat in a saucepan until practically caramelized.
- 9Cook the onion and garlic over low heat in a saucepan until practically caramelized.
- 10Add the squid and salt and pepper.
- 11Add the squid and salt and pepper.
- 12Add the squid and salt and pepper.
- 13Sauté for 5 minutes until the liquid evaporates.
- 14Sauté for 5 minutes until the liquid evaporates.
- 15Sauté for 5 minutes until the liquid evaporates.
- 16Add the sweet paprika and concentrated tomato.
- 17Add the sweet paprika and concentrated tomato.
- 18Add the sweet paprika and concentrated tomato.
- 19Sauté for a couple of minutes.
- 20Sauté for a couple of minutes.
- 21Sauté for a couple of minutes.
- 22Pour in the white wine and reduce to dry.
- 23Pour in the white wine and reduce to dry.
- 24Pour in the white wine and reduce to dry.
- 25Add the fish broth and boil for about 35-40 minutes, covered and over low heat.
- 26Add the fish broth and boil for about 35-40 minutes, covered and over low heat.
- 27Add the fish broth and boil for about 35-40 minutes, covered and over low heat.
Ingredients
- 650 g calamares
- 650 g calamares
- 650 g calamares
- 3 cebollas
- 3 cebollas
- 3 cebollas
- 4 dientes de ajo
- 4 dientes de ajo
- 4 dientes de ajo
- 0.5 cucharada sopera tomate concentrado
- 0.5 cucharada sopera tomate concentrado
- 0.5 cucharada sopera tomate concentrado
- 100 ml vino blanco
- 100 ml vino blanco
- 100 ml vino blanco
- 250 ml caldo de pescado/marisco (fumet)
- 250 ml caldo de pescado/marisco (fumet)
- 250 ml caldo de pescado/marisco (fumet)
- 3 hojas de laurel
- 3 hojas de laurel
- 3 hojas de laurel
- 1 cdta pimentón dulce
- 1 cdta pimentón dulce
- 1 cdta pimentón dulce
- al gusto sal
- al gusto sal
- al gusto sal
- al gusto pimienta negra
- al gusto pimienta negra
- al gusto pimienta negra
- aceite de oliva virgen extra
- aceite de oliva virgen extra
- aceite de oliva virgen extra
Equipment
knifecutting boardpan
Tips
- When the squid is tender and looks good, it is ready to enjoy.