Recipe: Squid Rings with Tomato Sauce

 This recipe is easy and pretty quick. It is a perfect main course for those who do not like fish with bones, but like the taste of the sea provided by the squid. The advantage of this recipe is that it can also be prepared in advance and served later: being stewed squid, in fact, eaten it after resting for a few hours, it is even tastier. An idea could be to serve them on rustic toasted bread.

 

Let’s start with the ingredients. You will need squid rings, bought at your fishmonger or easily found in Tesco, a tin of chopped tomatoes, anchovies in oil by L’Isola d’Oro, capers, white wine, garlic, chilli and extra virgin olive oil.

Heat 3 tablespoons of oil in a large non-stick pan and add the garlic cloves, the chopped chilli pepper and the anchovies. I prefer to use a terracotta pan because it makes me feel I am on holiday in Italy in some old style kitchen. 

When the anchovies are completely dissolved, add the squid, brown them for a couple of minutes on a high flame.

 Sprinkle the squid rings with white wine and let it evaporate.

 When the alcohol has evaporated, add the chopped tomatoes and capers. Adjust the flame to medium heat and cook for 15-20 minutes. When cooked, taste and season with salt if necessary.

 

The squids are ready to be eaten, serve them with slices of homemade bread, possibly toasted. This dish goes well with still white wine, light, in particular with wines produced in Campania. www.lisoladoro.it