Squid with chard greens
Ingredients
Instructions
- 1 kg Calamari
- 200 g green chard
- 150 g button mushrooms
- 1 carrot
- 1 stalk of celery
- 1 onion
- 2 garlic cloves
- 20 cl Tomato coulis
- 10 cl white wine
- 4 sprigs of parsley
- 1 tbsp. Flour
- 2 pinches Sugar
- 2 tbsp. tablespoons olive oil
- Salt
- Pepper
- Clean the calamari, rinse them well and cut them into small sections.
- Peel and wash the celery and the carrot. Clean the mushrooms. Peel the garlic and the onion. Slice everything finely, chop the parsley and mix.
- Fry the minced meat and the calamari in a large fry pan where you have put the oil to heat. Cook over medium heat, stirring, for 3 to 4 minutes.
- Sprinkle with flour, mix well and cook for 1 min, before wetting with the white wine. As soon as it boils, add the tomato coulis. Salt, pepper and sprinkle with sugar. Cover and cook for 20 mins.
- During this time, rinse the chard leaves (you will use the ribs for example for a gratin) and cut them into strips. Add them to the fry pan and continue cooking for 20 minutes. 10 minutes before the end, remove the lid to reduce the sauce properly.
- Serve hot and accompanied by creole rice.
Squid with chard greens
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