Squid a la Catalana (Calamares con Guisantes Cataland)

Ingredients

• 6 medium-sized squid
• 1/2 teaspoon saffron
• 2 onions, sliced
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• 1 bay leaf, minced
• 1 garlic clove, minced
• 1 cup claret
• 1 teaspoon minced parsley
• 1 cup boiling water
• 1 large tomato, chopped
• 4 peppercorns, ground
• 2 cups young peas, cooked
• 2 tablespoons butter

Method

1. 1

   Wash, clean and pound the squid, then cut into pieces.

2. 2

   Fry onions in olive oil, add garlic and parsley until golden.

3. 3

   Add tomato, then squid and mix well.

4. 4

   Add pepper, saffron, cinnamon and bay leaf, cook for 5 minutes.

5. 5

   Add wine and water, cover and simmer for 2 hours.

6. 6

   When tender, add salt.

7. 7

   Drain peas, mix with butter and serve with squid very hot.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 55. The excerpt below is the record exactly as published.

1 teaspoon minced parsley 1 tablespoon butter, melted Beat the eggs and shred the salmon. Mix lightly and add the salt and parsley. Form in the shape of a thick pancake and fry in the butter. EEL WHITEBAIT (Angulas Frit a) Angulas are little, almost transparent, newly spawned eels, about 2 inches long, although the term includes the whitebait of other finny species. They are netted before dawn and never kept over 24 hours. Fried in deep olive oil so crisp that they roll off the fork, and brought to the table with the oil still popping, they are delicious. i32 THE EUROPEAN COOKBOOK SQUID A LA CATALANA (Calamares con Guisantes Cataland) 6 medium-sized squid l/z teaspoon saffron 2 onions, sliced l/i teaspoon cinnamon 2 tablespoons olive oil i bay leaf, minced i garlic clove, minced i cup claret i teaspoon minced parsley i cup boiling water i large tomato, chopped Salt 4 peppercorns, ground 2 cups young peas, cooked 2 tablespoons butter Wash, clean and pound the flesh of the squid, then cut into pieces. Slowly fry the onions in olive oil; add the garlic and parsley and fry until golden. Add the tomato, and when bubbling put in the squid and mix well. Add pepper, saffron, cinnamon and bay leaf and cook 5 minutes. Add wine and water, cover close and simmer 2 hours. When tender add salt. Drain peas, add butter, mix with the squid and serve very hot. Squid is plentiful along the Mediterranean coast and the Catalans make succulent dishes of it, the most notable being calamares en su tinta, squid in its own ink. Another, just as strange to the foreign palate, is squid cooked with chocolate. SPANISH SQUID (Calamares Espaghol) 6 medium-sized squid Cayenne % cup olive oil Yz cup orange flower water 1 garlic clove, minced

Cook this with the app: pantry check, scaling, and the assistant.