Calamares a la marinera

Escrito por Cristian Peña

Squid in sauce

Instead of cutting the potatoes, we recommend you to peel them. This way you will get them to release their starch and thicken the sauce. The best way to do it is to stick the edge of the knife into the peeled potato and break the piece by levering it.
This time we propose you a recipe of calamares a la marinera.    Being such a classic dish and known in all the ports of the planet, there must be as many recipes with marinara sauce as there are cooks in the world.
Probably right now you have awakened the desire to cook and you are about to get to «fish» with the same energy as the fishermen, but let us first explain a curiosity: Actually the squid should be the mascot par excellence of all writers. It turns out that the word squid derives from Latin and literally means something like «portable inkwell» for two reasons: first, as we all know, this cephalopod contains ink inside. But also its inner cartilage, that typical flat white shell, is shaped like a feather. And by the way, cephalopod comes from Greek and its meaning is much simpler than it seems: head with legs.    We must admit that at least in this case the Romans did a bit more than the Greeks…

Calamari recipes

I have always felt that one of the best things about cooking is seeing the faces of those who taste the result. Things like that are priceless and deeply appreciated when the effort has been greater than usual. For a day of tribute, for a whim, these delicious stuffed squid in marinara style are the perfect dish, and will surely awaken many memories.
We begin by preparing the sauce and, to do so, we heat a little extra virgin olive oil in a saucepan. Add the shrimp heads and skins, stir over high heat and add the white wine. Let it reduce for a couple of minutes, without being consumed. Press well and pass through a strainer, squeezing to extract the maximum juice.
In the same saucepan, heat the butter and, when it has melted, add the flour. Stir until dissolved and add the fumet and the juice from the shrimp heads that we have just obtained. Cook over medium heat for 15 minutes, stirring with a whisk to prevent lumps from forming. Once the sauce is ready, remove from the heat and set aside.

How to prepare squid

Instead of cutting the potatoes, we recommend you to peel them. This way you will get them to release their starch and thicken the sauce. The best way to do it is to stick the edge of the knife into the peeled potato and break the piece by levering it.
This time we propose you a recipe of calamares a la marinera.    Being such a classic dish and known in all the ports of the planet, there must be as many recipes with marinara sauce as there are cooks in the world.
Probably right now you have awakened the desire to cook and you are about to get to «fish» with the same energy as the fishermen, but let us first explain a curiosity: Actually the squid should be the mascot par excellence of all writers. It turns out that the word squid derives from Latin and literally means something like «portable inkwell» for two reasons: first, as we all know, this cephalopod contains ink inside. But also its inner cartilage, that typical flat white shell, is shaped like a feather. And by the way, cephalopod comes from Greek and its meaning is much simpler than it seems: head with legs.    We must admit that at least in this case the Romans did a bit more than the Greeks…

Squid in american sauce

INGREDIENTS 1 kg. of squid 100 gr. of olive oil 1 onion 1 spoonful of fine corn flour 2 cloves of garlic 1 bunch of parsley 1 fish stock cube 100 gr. of water 100 gr. of white wine 1 teaspoon of sweet paprika Ground pepper 2 potatoes cut in dices
The squid is a food very used in the Mediterranean and oriental cuisine, for its delicious characteristics, but nutritionally it is beneficial for the whole organism since it collaborates in the formation of the cells, promoting the growth of the same ones and increasing the defenses of our immunological system, in addition it collaborates in the formation of the bones, cartilages and teeth.
All these benefits are due to the great contribution of nutrients among which we find that it is rich in animal protein, contains unsaturated fats, is rich in B vitamins, and gives us a supply of minerals such as potassium, selenium, phosphorus and zinc.
Low in calories (approximately 78 calories in 100 grams), it can be prepared in salads, stuffed, in the traditional rabas (battered and fried squid rings), Provencal style, in paellas, or in various dishes such as the one I am presenting today. The squid is a food rich in cholesterol, therefore, those people who suffer from hypercholesterolemia, should limit their consumption, only in these cases.

Sobre el autor

Cristian Peña

Hola a [email protected], soy Cristian Peña.
En mi blog podrás descubrir infinidad de noticias y curiosidades.