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Frying Squid Rings and Pieces of Cuttlefish Photo by: Lord-Williams |
SQUID AND
CUTTLEFISH POTTAGE ADAPTED FROM NOLA’S lxvi-2 POTAJE
DE CALAMARES Y XIBIAS POTATGE D CALAMARS E DE SIPIES
For 6 persons
Ingredients
1 c raw almonds
peeled
⅓/ c pine
kernels
⅓ c raisins
2 lbs squid
sliced in rings
1 ¾ lbs cuttlefish
diced
½ c olive oil
2 tbsp toasted
almonds
½ c vinegar
salt to taste
Preparation
Blanch and peel almonds. Soak them with pine kernels and raisins for 2 hours. Wash the squid and pieces of cuttlefish. Sprinkle salt on them and fry them in a frying pan. When half
cooked, strain the nuts and raisins and add them to the frying pan turning them
to toast all sides. Then put all in a pan.
Chop the toasted almonds, dilute this with vinegar and a fish broth and add this to the pan with the rest of the broth. Cook very slowly over low heat until cooked, without drying out. Add more water if necessary.
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Squid Rings and Pieces of Cuttlefish Garnished with Dill Photo by: Lord-Williams |
Chop the toasted almonds, dilute this with vinegar and a fish broth and add this to the pan with the rest of the broth. Cook very slowly over low heat until cooked, without drying out. Add more water if necessary.
According to
the original recipe the squid and cuttlefish should be cut into pieces after they are
cooked. It is easier to do this before they are cooked.
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