Squid in a tomato and garlic sauce

Name: Squid in a tomato and garlic sauce (Calamar encebollada)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 100 ml (3½ fl oz) water; 1 bay leaf; 4 cloves garlic, thinly sliced; olive oil for frying; 700 g (1 lb 9 oz) squid, cleaned, prepared and cut into 2.5cm (1-inch) pieces; salt and pepper to taste; salt and pepper to taste; 150 ml (¼-pint) white wine or 75 ml (3 fl oz) glass Cognac; 150 ml (¼-pint) white wine or 75 ml (3 fl oz) glass Cognac; ½ tbsp sweet paprika; 1 ripe tomato, finely chopped; 1 large onion, thinly sliced in rings

Calamar encebollada

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This is a classic Mediterranean dish, combining squid with some of the region’s favourite ingredients: tomatoes, onions, garlic and bay. Use Cognac instead of white wine for a more intense sauce.

Ingredients

700 g (1 lb 9 oz) squid, cleaned, prepared and cut into 2.5cm (1-inch) pieces

Europe
Spain
Valencia
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Place the squid in a heavy cooking pot with the water and bay leaf. Bring to the boil and boil for 3 minutes, while constantly stirring to separate the squid. Remove from the pot and set aside. Reserve the cooking liquid.
Sauté the garlic in a little olive oil until tender. Add another 2 tbsp of olive oil and the onion rings, cover and cook over a low heat for