Calmars en sauce tomate
- 2 pounds frozen calamari rings (or 3 pounds of fresh, cleaned and sliced)
- 2 tablespoons olive oil
- 1 large carrot, diced
- 2 shallots, chopped
- 1 onion, chopped
- 1 garlic clove,chopped
- 1 can diced tomatoes
- 1/2 cup dry white wine
- 1 tablespoon concentrated tomato puree
- 1 bouquet garni
- pinch (or two) of dried cayenne pepper
- salt and freshly ground pepper
Defrost the calamari rings, then rinse with cold water and dry them with paper towel.
Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.
Add the squid and saute for 3 minutes, stirring frequently.
Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.
Serve hot on plain white rice.
Makes 4 to 6 servings.
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