Caramelised Squid, Taggiasca Olives & Capers

January 05, 2016

Caramelised Squid Taggiasca Olives Capers

As soon as the New Year begins, multitude of healthy recipes hit our inboxes, feeds, and every single device we own. We do too look at what we eat, but there is so much more excitement in eating well and healthy every day that somehow we don't feel the need of showing a salad as the first recipe of 2016.

Instead, we feature a family favourite, that's been on the menu for a while now. Don't be scared, it's easier than you think.

Ingredients for 4 people

800g Small squids, cleaned (the bigger they are, the tougher)
2 Cloves of Garlic
Chopped Parsley
2 Anchovies
1 tablespoon of salted Capers from Pantelleria, desalinated and chopped
2 tablespoons of Taggiasca Olives
Extra Virgin Olive Oil (we recommend the Frantoio Muraglia Pitted Extra Virgin Olive Oil)
1 glass of Sauvignon Blanc
Pepper

Method

Clean the squids removing the eyes, the beak and the quill, which is the inedible cartilage. Cut them in thin stripes. On a low heat and in a large pan, brown the garlic, anchovies and chopped parsley. When the anchovies are melted, add the squids. Increase the heat, crush some pepper (DO NOT ADD salt*), the squids will release water. When the pan is drying up, add the glass of Sauvignon Blanc and let evaporate.

Cover the pan and let simmer at low heat for 15 minutes. Add the olives. If it gets too dry, add some more wine. After 10 minutes, add the capers. When you see that the squids begin to stick to the pan, increase the heat to caramelise. Stir frequently so that they will not burn.

Serve on a plate, with some extra capers and Taggiasca olives. Enjoy!

 

* The anchovies, capers and Taggiasca olives will naturally salt the plate. We recommend to leave it, but in case you need more salt, add at your taste.