Description
Method of cooking "al Ahia" (in garlic sauce) is often used in Spanish cuisine. In contrast to the sophisticated French, who did not tolerate the smell of garlic, rustic Spanish love it, so cook the chicken, rabbit, shrimp. I cooked in a garlic sauce my favorite little kalbarczyk and served them as a hot snack. It turned out very well.
Ingredients
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Squid
0.5 kg
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Garlic
2 tooth
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Parsley
1 coup
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Dry white wine
100 ml
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Olive oil
2 Tbsp
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Peppers red hot chilli
1 piece
Cooking
Most time is spent on cleaning kalimarcum: we need to get out of the back of the hard disc, wash, and drain the water.
In olive oil fry the chopped slices of garlic and chillies
Add kalachiki, fry for 5-6 mins, as soon begin to change color, add chopped parsley, white wine, heat and serve immediately to the table.
Heat is not recommended - becomes hard, which is why I served in ceramic bowls that retain heat well. Appetizer hot and spicy, with a pronounced seafood flavor.
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