Ingredients to make Calamari Casserole:
- 200 grams of squid tail
- 200 grams of squid tentacles
- 100 grams of squid tube
- 1 large onion
- ½ red bell pepper
- ½ green bell pepper
- 1 bay leaf
- 1 tablespoon paprika
- ½ teaspoon black pepper
- 300 cubic centimeters of canned peeled plum tomatoes
How to make Calamari Casserole:
- To get started with the calamari casserole recipe, you must first boil the calamari.
- To do this, prepare each of the parts, clean them with water and remove the cartilagefrom the tentacles, as you can see in the image.
- Then, cut them apart into one, two, or three units.
- It also removes the cartilagethat is inside the tube by going vertically through it. Next, cut into slices about 1 finger wide.
- Finally, remove the one that is in the tail, as you see in the image. Also cutinto strips 1 finger wide.
- When all the parts of the squid are clean and cut, brown them in a hot panwith 1 teaspoon of oil for 5 minutes.
- Then remove them from the panand set them aside.
- While the squid is sautéing, peel and chop the garlic clove and the onion.
- Sauté in the pan where you have cooked the squid, and, over high heat with a teaspoon of oil,cook until it is transparent and golden.
- Be careful not to burn the garlic.
- If the stir fry needs more liquid, you can add more oil or water for a healthier result.
- When the onion is golden, add the diced bell peppers.
- Lower the heat to medium and cook them as long as you like.
- Tip: if you don’t like onions, you can also make calamari without onions.
- Add the previously sautéed squid and the squid sauce to the pan, that is, the tomato sauce. Followed, season with bay leaf, paprika and pepper.
- Cook for 40 minutes covered. When the indicated time passes, you can enjoy your seafood casserole
- Tip: if you can and want, reserve the casserole once cold in the fridge for one night. The flavor will be more concentrated and the next day it will taste even better.
