This flavorful Simmered squid dish from Vera Cruz in Mexico would be good with warmed flour tortillas, for do-it-yourself tacos.
- 3tbsp extra virgin olive oil
- 2 lb/900g cleaned squid, cut into rings and tentacles
- 1onion, chopped
- 3 garlic cloves, chopped
- 14 0z/4oo g canned chopped tomatoes
- ½-1fresh mild green chile, seeded and chopped
- 1 tbsp chopped finely fresh parsley
- ¼ tsp chopped fresh thyme
- ¼tsp chopped fresh oregano
- ¼ tsp chopped fresh marjoram
- ground cinnamon one pinch
- pinch of ground allspice
- pinch of sugar
- 15-20 pimiento-stuffed green olives, sliced
- 1 tbsp capers
- salt and pepper
- 1 tbsp chopped fresh cilantro, to Garnish
Heat the oil in a pan and lightly fry the squid until it turns opaque. Season with salt and pepper and remove from the pan with a draining spoon.
Add the onion and garlic to the remaining oil in the pan and cook until softened. Stir in the tomatoes, chile, herbs, cinnamon, allspice, sugar, and olives. Cover and cook over medium-low heat for 5-10 minutes until the mixture thickens slightly. Uncover the pan and cook for another 5 minutes to concentrate the flavors and reduce the liquid.
Stir in the reserved squid and any of the juices that have gathered. Add the capers and heat through.
Adjust the seasoning if necessary, then serve, garnished with fresh cilantro.
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