Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
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Heat the oil in a large frying pan. Sauté the onion, garlic, chilli pepper and 4 tbsp of parsley for approx. 3 mins. Add the squid rings and peas, cook for a further 5 mins. Pour in the wine and reduce almost completely. Mix in the passata, season and simmer for approx. 15 mins. Sprinkle with the remainder of the parsley before serving.
| Serve with: | Toast |
|---|---|
| Tip: | Can also be prepared with frozen calamari rings that have been defrosted and dabbed dry. |
How-tos
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