At Elizabeth David's Table by Elizabeth David

Author:Elizabeth David
Language: eng
Format: epub
ISBN: 9781405944335
Publisher: Penguin Books Ltd
Published: 2019-07-03T16:00:00+00:00

SLOW-COOKED SQUID

Calamari in umido

500g/1lb squid, salt, lemon juice, 2 large onions, oil, 2 or 3 tomatoes, 1 dessert teaspoon tomato purée, marjoram and thyme, 3 cloves of garlic, 1 small glass of red wine.

To clean the squid, remove the insides from the pocket-like part of the fish, and pull out the thin transparent spine bone. Remove also the purplish outside skin, which comes off very easily in warm water.

From each side of the head remove the little ink bag (the whole operation is carried out in a bowl of water and is very quickly done) and take out the eyes and the hard beak-like object in the centre of the tentacles of which Dumas remarks that it is ‘non pas un nez, mais l’anus (au milieu du visage!)’. Rinse the squid in running water until it is quite free of grit. When clean they are milky white.

Cut the body of the squid into rings, about 5mm/¼ inch wide, and the tentacles into strips. Season them with salt and lemon juice. Now put the onions, cut into rings, into a pan in which you have warmed enough olive oil to cover the bottom. Let them turn golden and add the squid. After 2 minutes put in the chopped tomatoes, some marjoram and thyme, and the garlic, and after 2 more minutes pour in a small glassful of red wine; let this reduce a little and add a dessertspoon, not more, of tomato purée. Add enough hot water to reach the level of the ingredients in the pan, put on the lid, and cook very slowly for 1½ hours. Serve with rice or with toasted French bread.

Enough for two to three people.

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