Chipirons a l'encre

Name: Chipirons a l'encre
Total time: 70 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 800 g baby squid; 2 g Espelette pepper; 500 g Fish Stock; 15 g flat-leaf parsley; 20 g garlic; 50 g Olive Oil; 2 g pepper; 5 g salt; 150 g shallots; 16 g squid ink; 30 g tomato paste; 150 g Wine

⏱️ 70 dk 🔥 343 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
800 g baby squid
2 g Espelette pepper
500 g Fish Stock
15 g flat-leaf parsley
20 g garlic
50 g Olive Oil
2 g pepper
5 g salt
150 g shallots
16 g squid ink
30 g tomato paste
150 g Wine

Hazırlanışı

Heat 50 g of olive oil in a pan and sweat 150 g of minced shallots and 20 g of garlic until translucent.

Add 800 g of cleaned baby squid to the pan and sauté over high heat until they begin to brown.

Stir in 30 g of tomato paste and cook for two minutes to deepen the flavor base.

Chipirons a l'encre

Malzemeler

Hazırlanışı

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