Difficulty: Beginner · Total time: 50 min · Servings: 4
Utensils: spatula, knife, cutting board, casserole, scissors
Ingredients
- 1 kg small squids, cleaned (6-8 pieces/kg)
- 1 kg onion, julienne cut
- 1 head of garlic, sliced
- 80 ml Selección Familiar Traditional EVOO
- 50 ml dry white wine
- Pepper
- Salt
Pairing: Roc de Foc · Alges
Method
- Pour the oil into a pan and add the sliced garlic. When the garlic begins to turn golden, add the onion and allow the mixture to cook for 20 minutes on low heat with the pan covered.
- Once the water in the onion has evaporated, add the white wine and allow the mixture to cook until quite concentrated and with a lovely golden colour. Remove the contents of the pan and set aside.
- Add the rest of the oil and the cold squid to the empty pan and let cook slowly with the pan covered.
- When the squid change colour, add the previously caramelised onion, stir the mixture, cover the pan and allow the cooking juices to evaporate (it can take 35 minutes). Stir every 8 minutes to prevent sticking.
- Towards the end of cooking, add salt and pepper to taste. Allow to cook for 5 more minutes.
- Once on the plate, dress with a few drops of Tabasco® Oil Pons.
Notes
- To clean each squid, twist the sack from the head and empty the sheath and its contents. Cut out the eyes, remove the mouth and twist back the head. You can also ask your fishmonger to clean them at the time of purchase.