Description
Tender fillet of squid, cooked in its own juice! Low in calories, but delicious dish.
Ingredients
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Squid
800 g
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Carrots
1 piece
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Onion
2 piece
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Salt
1 tsp
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Black pepper
0.5 tsp
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Sunflower oil
5 Tbsp
Cooking
Squid parboil, peel, remnants of viscera and pull chitinous plate.
Cut into large chunks.
Carrots grate on medium grater, and onion cut in big pieces.
Squid, onions, and carrots folded into a deep bowl, season with salt and pepper, pour vegetable oil and stir.
All folded up in a dry a 1.5 liter jar (the Bank without cracks and chips), the neck close foil. A jar to put in the pan (cookie sheet) and place in a COLD oven. Temperature of 220 degrees, cook for 1.5 hours.
Help yourself!
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