Ingredients
1 kg Humboldt squid krakovi
300 g red onion
20 g Vegeta Natur garlic pasta 40 g Mild Ajvar20 ml balsamic vinegar
100 g carrot
80 g celery
50 g parsley root
500 g potato
100 ml red wine
100 ml Dried tomato40 ml olive oil
Optional Chopped parsley leaf 0.5 g Ground black pepper15 g sol
2 g Vegeta Natur Mediterranean 20 g Wheat flourPreparation steps
Weight for 4 portions – 2 kg
Boil the squid for half an hour in boiling water, then drain and cut into pieces.
In heated olive oil, sauté the onion until golden yellow, then add grated carrot, celery, and parsley root, and sauté briefly. At the end of sautéing, add ajvar, balsamic vinegar, pureed tomatoes, garlic paste, spices, and squid tentacles, then add water.
Cook until the legs soften. Then add the potatoes, parsley, and wine mixed with flour. Cook for another 30 minutes, or until the potatoes are done.
Tip
You can prepare octopus in the same way.