Description
The squid Basil-tomato sauce John. Oliver. I really liked this recipe. I hope you will be just as good.
Ingredients
-
Figure
1 cup
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Squid
4 piece
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Broccoli
200 g
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Shrimp
200 g
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Salt
-
Black pepper
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Tomato
4 piece
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Onion
1 piece
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Garlic
2 tooth
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Vinegar
2 Tbsp
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Sugar
3 Tbsp
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Coriander
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Basil
Cooking
Rice to rinse well. Fill with water 1 cm above the rice. Once the water boils, reduce the heat to low, cover with a tight lid and cook for 15 minutes. After 15 minutes, turn the gas off, lay a paper towel between pot and lid and leave for another 15 minutes. After all this time you have the most wonderful and crisp rice.
Wash broccoli, disassembled into florets, remove the stalk.
Thaw shrimp, remove shell, remove the intestine.
In olive oil fry the broccoli until half-ready, add the chopped shrimp and rice. Season with salt and pepper.
Stuff don't impact the mass of the squid (the rice during cooking will increase in size). Chipped the edge with a toothpick.
Chop the onion, garlic and tomatoes coarsely. Fry in olive oil the onion, then the garlic, add the tomatoes. After a couple of minutes the tomato skins separate from the tomato and it is easy to remove from the pan. Then add wine vinegar, salt, sugar, pepper, C. M., coriander, dry Basil. If the mass be too thick, add a little water. To try, if necessary, adjust the taste by itself.
To put the sauce in the bowl of a blender, add fresh Basil, punching into a homogeneous mass.
Stuffed calamari to sauce. Bake in the oven for 17 minutes at 200*, then turn on the convection mode and dopekat for another 3 minutes.
To get the squid out of the oven. Remove the skewers.
Cut each squid aslant, pour over sauce. Bon appetit!
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