Spiced Calamari in Ragout Sauce, José Gourmet, Portugal
Jose Gourmet Spiced Calamari in Ragout Sauce, Portugal
With a taste of spices… pepper, clove, laurel, the simplicity of this recipe guarantees the qualities and freshness of the fish. Originating in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to general well-being and health. An indispensable delicacy, if you have already savored it, and an absolute must if you havent!
A certain squid wanted to be a painter. Wide-eyed, she would paint just about anything. But as soon as she finished painting, she would change colour and blend with her paintings. Thats why nobody saw her at the exhibition.
Recipes:
Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.
Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3 to 5. Add 1/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.
Illustration João Vaz de Carvalho Text Eugénio Roda Recipes Luís Baena
Jose Gourmet Spiced Calamari in Ragout Sauce, Portugal
With a taste of spices… pepper, clove, laurel, the simplicity of this recipe guarantees the qualities and freshness of the fish. Originating in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to general well-being and health. An indispensable delicacy, if you have already savored it, and an absolute must if you havent!
A certain squid wanted to be a painter. Wide-eyed, she would paint just about anything. But as soon as she finished painting, she would change colour and blend with her paintings. Thats why nobody saw her at the exhibition.
Recipes:
Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.
Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3 to 5. Add 1/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.
Illustration João Vaz de Carvalho Text Eugénio Roda Recipes Luís Baena