About this Recipe
The marinating of squid needs to flavor them: even if drained from the wine after resting, they will have absorbed enough to be tasty and release a little cooking liquid.
the vinaiolo’s pairing
A Passerina, with a brilliant straw yellow color, with pleasant aromas of fresh fruit on the nose. The good body, freshness and slight flavor make it perfect for appetizers and fish dishes.
- 1 kg of squid
- 2 glasses of white wine
- 20 cherry tomatoes
- 1 sprig of parsley
- 4 cloves of garlic
- 2 fillets of anchovy in oil
- 300 g of parboiled black rice
- extra virgin olive oil
- dry or fresh chilli
20 minutes + resting time
Clean the squid (or better, have them cleaned by the fishmonger), put them in a large bowl, pour the wine
over them and let them marinate for 2 hours.
Drain the squid from the marinade, remove the legs
and cut the bag into thin strips. Sauté the chopped garlic with 3 tablespoons of oil and the anchovy, let them brown until the anchovy is almost melted, then add the squid (bags and legs) and mix well. Add the tomatoes cut into quarters and chilli to taste. Lower the heat and let the cuttlefish cook for about 40 minutes (adding water if needed).
Cook the black rice in plenty of salted water for 18 minutes, drain and season with a little oil.
When cooked, add the squid and serve on the black rice with all the cooking sauce.
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