This recipe, made by sautéing cuttlefish rings in a pan with a light sauce of onion and tomatoes, adds a filling main dish to seafood tables. With the right cooking time, the flesh stays tender and juicy.
Sauté the onion and garlic in olive oil, add the grated tomato and tomato paste, then cook for 10 minutes with salt and black pepper.
Add the ring-cut squid to the sauce and cook over low heat for a long time.
Continue cooking until the meat is tender, adding a little water if needed. Note: cooking the squid for a medium time and then taking it off the heat toughens the meat, so cook it either briefly or for a long time.
Garnish with chopped parsley and serve hot.
Important: Squid should be cooked either very briefly (2-3 minutes) or for a long time — cooking it for a middling duration toughens the flesh. Allergen: contains mollusk (squid). Caution: make sure the ink sac doesn't burst while cleaning it, or the flesh may turn a dark color.
If you season the sauce with a pinch of red pepper flakes, you give the dish a light sharpness. Adding boiled rice or bulgur pilaf on the side turns the dish into a filling main course.
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