Squid and potatoes with white wine
Instructions
Remove the tentacles of squid from the bodies.
Cut them to pieces.
Peel and chop the onion and garlic.
Let them wither in the pressure cooker with 3 spoonfuls of oil.
Add the tentacles.
Wet your hair with a glass of wine.
Add the diced tomatoes and cook for 10 minutes.
Complete with potatoes to touch and with the pieces of squid.
Sprayed with a couple of tbsp of hot fish stock and season with salt.
Close the pressure cooker and 10 minutes from the whistle calculated.
Serve hot, garnished with moist leaves of thyme and ground pepper.
Ingredients and dosing for 4 persons
- 1000 g of clean cuttlefish
- 500 g of potatoes
- 2 tomatoes
- 1 onion
- 1 clove of garlic
- 1 glass dry white wine
- 3 tablespoons of olive oil
- Granular preparation for fish broth
- Some leaves of thyme
- Salt
- Minced 1 of black pepper in grains