Calamari in Umido from Mediterranean Seafood by Alan Davidson
Cover the bottom of a wide pan with olive oil, heat it and fry gently 3 large onions, thinly sliced, and 750 g (1 lb 10 oz) of squid, cleaned and prepared (i.e. body cut into rings, tentacles chopp...
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
Ingredients
- onions
- garlic
- marjoram
- thyme
- tomato purée
- water
- rice
- olive oil
- onion
- celery
- fennel
- parsley
- beet-leaves
- tomatoes
- cuttlefish
- octopus
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