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Squid with wine and tomatoes
1 serving
Wash the squid thoroughly, rub with salt, leave for 10-15 minutes, and then cut into rings. Eat the olives from the liquid and cut them lengthwise into 3-4 parts. Lower the tomatoes into boiling water for 20 seconds, then remove the skin and cut into small pieces. Finely chop the garlic. Wash the parsley greens, shake them off and finely patch them. Heat the sesame (or olive) oil in a pan and fry the squid, then add the wine, tomatoes, parsley, garlic to them, cover and cook until the squid is tender. After that, add the lemon juice, black pepper and salt. Before serving, garnish the dish with semicircular lemon wedges and chopped olives.
Wash the squid thoroughly, rub with salt, leave for 10-15 minutes, and then cut into rings. Eat the olives from the liquid and cut them lengthwise into 3-4 parts. Lower the tomatoes into boiling water for 20 seconds, then remove the skin and cut into small pieces. Finely chop the garlic. Wash the parsley greens, shake them off and finely patch them. Heat the sesame (or olive) oil in a pan and fry the squid, then add the wine, tomatoes, parsley, garlic to them, cover and cook until the squid is tender. After that, add the lemon juice, black pepper and salt. Before serving, garnish the dish with semicircular lemon wedges and chopped olives.
olive oil - 0.5 cups, or sesame oil - 0.5 cups, parsley greens - 1 bunch, tomatoes - 2 pcs., garlic - 3 wedges, black pepper - 0.25 tsp, salt to taste, lemon to taste, fresh squid - 700 g, olives - 5-6 pcs., dry white wine - 0.5 cups
