CALAMARS AUX LEGUMES 2017SQUID WITH MIXED VEGETABLES

Alliance food – wine:

The  DOMAINE LES GRÈS  rosé wine appellation Côtes de Provence makes the perfect complement to squid with mixed vegetables.

Preparation: 10 minutes; Cooking - 10 minutes.

For 2 servings: 300 g squid * 4 cocktail tomatoes * 1 small round zucchini * 1 onion * 3 cloves garlic * 1 tablespoon tomato concentrate * 2 tablespoons olive oil * 2 zucchini flowers * 2 spoons of balsamic sauce * salt * freshly ground pepper.

Peel and chop one onion and garlic cloves. Wash and slice zuccini and tomatoes. Heat 1 tablespoon of olive oil in a frying pan. Lightly braise the onion. Mix zuccini,and tomato slices with onions and tomato concentrate and cook on low heat for about 3 minutes. Add diced garlic to taste.

Clean the squid by separating the tentacles from the pocket. Wash and sponge. Cut squid tentacles into thin slices.

In a separate frying pan cook the squid on high heat in an olive oil for about 2 minutes. Then remove squid in the skillet from the fire to keep the squid tender. Serve the squid over the bed of mixed vegetables. Add a teaspoon of balsamic sauce and fresh zucchini flowers.