Squid with caramelized onions
- Yield : 6
- Servings : 6
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
Squid with caramelized onions (Calamares con Cebolla)
Very easy and quick way to make a dish of squid with caramelized onions.
- 4 fat garlic cloves
- 1 tbsp chopped flat leaf parsley
- 4-5 tbsp olive oil
- 500g cleaned small squid, with pouches ideally 7-8 cm long
- 200g . slow cooked caramelized onions
- Sea salt flakes
- Lemon wedges to serve
Put the garlic cloves onto a board. sprinkle with ½ teaspoon of sea salt flakes and crush into a smooth paste under the blade of a large cook's knife. Scrape the paste into a bowl, add half the parsley, 3 tablespoons of the olive oil and the prepared squid and mix together well, getting some of the mixture down inside the pouches.
Cover and refrigerate for at least 1 hour. Shortly before you are ready to cook, spoon the onion confit into a pan and season to taste with salt. Warm through over a gentle heat until piping hot.
Heat 1 tablespoon of the olive oil in a large frying pan, add half the squid pouches. season with a little more salt and leave them to caramelize on one side for 1 minute. Turn them over, season lightly once more and cook for another minute, then spoon onto a plate. Repeat with the remaining squid pouches.
Add a little more oil to the frying pan if necessary. Add the tentacles, season with salt and stir-fry for 1 minute. Remove from the pan and stuff the tentacles inside the pouches.
Spoon onion confit into the centre of 4 medium-sized plates and arrange the squid on top. Scatter with the remaining parsley and serve straight away.
Rick Stein’s Spain
1. This is a very easy to make dish with squid. The onion confit elevates the flavors of the dish.