Squid Stewed with Tomatoes and Rosemary
Main Dishes • European
Description
The problem with this recipe is that the batter barely sticks to the smooth surface of the squid. It needs to be thick, like a liquid dough.
Ingredients
- Tomatoes 2 pieces
- Squid 8 pieces
- Toasts 2 pieces
- Garlic 1 clove
- Chicken Egg 1 piece
- Bay leaf 1 piece
- Fresh Rose Hips 1 sprig
- Olive Oil 4 tablespoons
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Clean the squid from the insides. Dry with a paper towel.
Step 2
Beat the egg, add crushed toast, ground black pepper, and salt. Mix well. The mixture should be quite thick.
Step 3
Coat the squid in the egg batter and fry in a pan on each side until golden brown.
Step 4
In a pot, heat a couple of tablespoons of olive oil. Add diced tomatoes, finely chopped garlic, bay leaf, and rosemary leaves. Stew for 7–8 minutes.
Step 5
Then add the squid to the tomatoes and stew for another 7–8 minutes.
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