← All recipes

🍽️ Spicy Squid Rings in Tomato Sauce

227 kcal · 30 min · 4 servings

Ingredients

• 400 g squid tubes (possibly pre-order from the fishmonger)
• 250 g tomatoes (3 tomatoes)
• 8 caper jars (jar)
• 50 g black olives (with stone)
• 1 garlic clove
• 3 tbsp olive oil
• salt
• pepper
• 75 ml dry white wine (or fish stock)
• 75 ml tomato juice
• 2 sprigs basil

Instructions

1. 1. Clean the squid thoroughly. Carefully pull out the hard quill (pen) from the inside. Remove all outer skins completely. Rinse the bodies inside and out under running water. Pat them dry with a kitchen towel. Slice the bodies into thin rings.
2. 2. Wash the tomatoes. Cut out the hard stem attachments in a wedge shape. Quarter the tomatoes. Remove the core. Roughly chop the flesh.
3. 3. Halve the capers from the jar. Pit the olives. Peel the garlic cloves. Finely chop the garlic.
4. 4. Heat the olive oil in a large pan. Fry the squid rings over very high heat. Work in two batches to avoid overcrowding the pan. Turn the rings frequently until they are firm. Season with salt and pepper. Add the garlic to the pan and sauté briefly. Remove the squid rings and set them aside.
5. 5. Deglaze the frying fat in the pan with white wine or meat stock. Add the olives, the halved capers, the chopped tomatoes, and the tomato juice to the pan. Season the sauce with salt and pepper. Bring everything to a boil. Let the sauce simmer for 1 minute.
6. 6. Wash the basil. Shake it dry. Pluck the leaves from the stems. Roughly chop the leaves. Return the basil and the squid rings to the sauce. Bring the mixture back to a brief boil. Simmer everything over medium heat for 2 to 3 minutes. Divide the squid rings onto four plates. Serve with crispy toasted whole grain bread.

Nutrition per serving

• kcal: 227
• Protein: 19 g · Fett/Fat: 12 g · Carbs: 5 g