SQUID WITH MEDITERRANEAN VEGETABLES

SQUID WITH MEDITERRANEAN VEGETABLES


We take the vegetables, cut into small cubes and fry separately. (eggplant, zucchini, red pepper and green pepper).
When you have fried the vegetables (using the same oil, but one by one) fry the finely chopped onion. Once the onion is fried olives are added, also all the vegetables, the garlic and the tomato sauce. When has started to boil, add the white wine and let it reduce.
In another pan put the squid with a little oil and cook it only a little, not much. Then add the squid to the pan where we have the sauce and simmer for about 20 minutes over low heat.

It can be served directly.

Ingredients (for 4):

- ½ kg small squid
- 2 zucchini
- 2 eggplants
- 2 green peppers
- 1 red pepper
- 3 large onions
- 2 large cups of tomato sauce
- 1 glass of white wine
- 100 gr. black olives
- oil
- Pepper and salt
- 4 cloves of garlic

RICE WITH CRYFISH

RICE WITH CRYFISH


In a saucepan make a sauce with oil, garlic and chopped onion. Once fried, we add the tomato sauce (previously cooked). Then add the crayfish and glass of white wine. Let it boil 40 seconds and remove the crayfish.

Add the rice and let it fry and, then, add the fish stock (which must be very hot). Let it boil for 10 minutes. Then add the prawns and leave the fire to medium heat about 10 more minutes cook the rice.

This recipe can also be made with shrimp or crab.

Ingredients (for 4):

- 320 g rice
- 1 large onion (chopped)
- 3 cloves of garlic
- 3 tablespoons of tomatoe sauce
- 650 ml fish stock
- 500 gr of crayfish
- 1 glass of white wine
- Olive oil

COLD MONKFISH WITH MINT

COLD MONKFISH WITH MINT


In a small saucepan put a glass of olive oil, 6 mint leaves and 2 cloves for 2 hours, just to have warm, not boiling.

In another pan put water with three mint leaves, salt and pepper and some slices of carrot. When boiling, add the monkfish (180g per person), and after five minutes boiling add two prawns per person.
After three minutes, remove all from the heat and drain the water.

Put on a tray and leave in the fridge for 12 hours. The oil that we have prepared in another pot also store it in the fridge.

The dish can be served with salad and in the center put the monkfish with prawns and add the mint oil on top and add pepper and salt to taste.
This recipe can be made with any white fish.

Ingredients (for 4):

- 180 gr of monkfish
- 2 prawns
- Olive oil
- Salt and pepper
- 2 cloves garlic
- Mint leaves