The panamanian squid
Instructions
Clean the squid and then wash them thoroughly and cut the bags and tentacles into strips.
Clean and coarsely chop the onions, the garlic, carrot and celery and put them in a saucepan; join the calamari, bay leaf, a pinch of salt and a grain of pepper and cover the whole of water; bring to a boil and let simmer for 20 minutes, covered container.
Then drain the mussels and vegetables and let them drain for a few minutes.
Melt lard in a pan; move the squid and vegetables and let them cook to slow fire.
Peel the potatoes, wash and cut into small pieces, cut the leek into rings and add to other ingredients.
Fry the whole thing again for a few minutes, stirring occasionally, then add the white wine, lemon juice, the marsala and brandy; mix and cook for about 30 minutes.
Arrange the mussels and vegetables on serving platter, decorate with their sauce and serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of squid
- 2 onions
- 1 clove of garlic
- 1 carrot
- 1 costa of celery
- Some leaves of laurel
- Salt
- Peppercorns
- 60 g of lard
- 1 potato
- 1 leek
- 25 cl of white wine
- 2 lemons
- 1 glass of marsala wine
- 1/2 cup of brandy