Squids braised in tomato sauce with leeks
A colourful and delicious seafood dish for Winter time which you can serve as it is or along with a nice rice pilaf. The sweetness of the leeks balances nicely with the squids and the tomato sauce
Ingredients (for 4 people):
4 medium-large squids, cleaned and cut in rings
4 medium leeks, cleaned and cut in medium slices (both the white and green part)
2 yellow onions, cut in thin slices
1 tea-cup of finely chopped tomatoes
1/3 tea-cup of olive oil
1/3 tea-cup of white dry wine
salt
pepper
1-2 tbsp of finely chopped flat-leaf parsley for garnishing
Method:
In a shallow pot warm the oil in medium heat and sauté the squids for 1 minute or until they start changing colour. Add the onion and the leeks and sauté for another 5-6 minutes until they start getting soft.
Pour over with the wine and when the alcohol evaporates add the tomatoes and season with salt and pepper. Turn the heat to medium-low and cover with the lid.
Simmer for about 30 minutes or until the squids and the leeks are tender, the liquids are absorbed and the food is left with a nice sauce.
Serve immediately, sprinkling on top with the parsley.
Recipe of Argyro Barbarigou,
a prominent Head Cook in Greece
a prominent Head Cook in Greece
Check out her site Argiro for more delicious recipes
Ingredients (for 4 people):
4 medium-large squids, cleaned and cut in rings
4 medium leeks, cleaned and cut in medium slices (both the white and green part)
2 yellow onions, cut in thin slices
1 tea-cup of finely chopped tomatoes
1/3 tea-cup of olive oil
1/3 tea-cup of white dry wine
salt
pepper
1-2 tbsp of finely chopped flat-leaf parsley for garnishing
Method:
In a shallow pot warm the oil in medium heat and sauté the squids for 1 minute or until they start changing colour. Add the onion and the leeks and sauté for another 5-6 minutes until they start getting soft.
Pour over with the wine and when the alcohol evaporates add the tomatoes and season with salt and pepper. Turn the heat to medium-low and cover with the lid.
Simmer for about 30 minutes or until the squids and the leeks are tender, the liquids are absorbed and the food is left with a nice sauce.
Serve immediately, sprinkling on top with the parsley.
Amateur Cook Professional Eater
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