Squid with Tomatoes and Cognac (Calmars Aux Tomates Et Au Cognac) Recipes

Ingredients :

50ml (2 tbsp) olive oil

1 medium onion, skinned and chopped

2 garlic cloves, crushed

900g (2 lb) small squid, cut into bite-size pieces

30ml (2 tbsp) cognac

450g (1 lb) tomatoes, skinned and chopped

300ml (1/2 pint) dry white wine

bouquet garni

salt and freshly milled black pepper

few strips of orange rind

15ml (1 tbsp) chopped fresh parsley

Method :

Heat the olive oil in a buffet casserole or large gratin dish. Add the onion and garlic and gently fry until softened but not browned. Add the squid and cook until all the liquid has evaporated, stirring occasionally. Add the cognac and flambe for a few moments.

Stir in the tomatoes, wine, bouquet garni, seasoning and orange rind. Cover and cook gently for about 1 hour or until the pieces of squid are tender. Remove the buoquet garni and orange rind before serving. Sprinkle with the parsley.

Serves 4

Buy fresh or frozen ready-prepared squid if possible.

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