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Ingredients

Serves:
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squid 700 g
bulb onion 80 g
celery stalk 80 g
sweet pepper 200 g
olive oil 6 tbsp
white wine dry 210 ml
vegetable stock 85 ml
garlic 3 cloves
parsley 5 sprigs
ground black pepper
salt

Nutritional information

cal
103,54
prot
9,65
fat
5,39
carbs
2,77
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Gabrielle Mossa’s squid sauté with sweet pepper

Gabrielle Mossa’s squid sauté with sweet pepper
Cuisine:

    Ingredients

    • 700 g squid
    • 80 g bulb onion
    • 80 g celery stalk
    • 200 g sweet pepper
    • 6 tbsp olive oil
    • 210 ml white wine
      dry
    • 85 ml vegetable stock
    • 3 cloves garlic
    • 5 sprigs parsley
    • ground black pepper
    • salt

    Squid sauté is the recipe that will make you reinvent this ingredient. Everybody knows squids are rich in vitamins and minerals that are easily digested. But they are even more valued considering that they remain low-cal, of course, if you don’t add breading or some creamy sauce! That’s why we share Gabrielle Mossa’s recipe for squid stew taken from Nika Belotserkovskaya’s book “Easy to be light”. You won’t want to cook any other heavy sauces again and will fall in love with squids again!


    All author's recipes

    Inna Belyaeva

    Recipe author

    She was born into a military family and managed to live in many cities and countries of the USSR and Russia for her life, and she also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From travels Inna brings not only souvenirs, but also new recipes. Now she lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely intertwines the traditions of Austria, Italy and Germany.

    Steps

    1
    Done

    Step 1

    Defrost the squids, wash and remove the membranes and the tail tube. If you use large squids, cut them broadwise into large pieces. If the squids are small, cook them whole.
    2
    Done

    Step 2

    Peel the onion, wash the pepper and celery. Finely chop the onion and celery, heat one half of the oil in a pan and fry them till a little soft, about 5 mins.

    3
    Done

    Step 3

    Remove the core and membranes from the pepper and cut into stripes. Add the pepper to the vegetables, mix and add 125 ml dry white wine. Be careful as the mixture may boil. When the wine evaporates, add the vegetable stock or water. Cook till almost all the liquid is evaporated, then season to taste. Remove from heat.
    4
    Done

    Step 4

    Squash 3 unpeeled garlic cloves with a knife. In a separate pan heat the remaining oil, add the garlic and heat well. Pour 85 ml wine (be careful!), bring to a boil and discard the garlic.

    5
    Done

    Step 5

    Increase the heat till maximum, add the squids, season to taste and sprinkle with chopped parsley. Cook for 2-3 mins. Be careful not to overcook them, or they will be tough. Combine the vegetables with the squids and serve.
    6
    Done

    Step 6

    Enjoy your meal!

    Gabrielle Mossa’s squid sauté with sweet pepper

    Squid sauté is the recipe that will make you reinvent this ingredient. Everybody knows squids are rich in vitamins and minerals that are easily digested. But they are even more valued considering that they remain low-cal, of course, if you don’t add breading or some creamy sauce! That’s why we share Gabrielle Mossa’s recipe for squid stew taken from Nika Belotserkovskaya’s book “Easy to be light”. You won’t want to cook any other heavy sauces again and will fall in love with squids again!

    • Автор рецепта:
    • После приготовления вы получите 3
    • Время приготовления: 30 mins

    Ингредиенты

    • 700 g squid
    • 80 g bulb onion
    • 80 g celery stalk
    • 200 g sweet pepper
    • 6 tbsp olive oil
    • 210 ml white wine
    • 85 ml vegetable stock
    • 3 cloves garlic
    • 5 sprigs parsley
    • ground black pepper
    • salt

    Способ приготовления

    • Defrost the squids, wash and remove the membranes and the tail tube. If you use large squids, cut them broadwise into large pieces. If the squids are small, cook them whole.

    • Peel the onion, wash the pepper and celery. Finely chop the onion and celery, heat one half of the oil in a pan and fry them till a little soft, about 5 mins.

    • Remove the core and membranes from the pepper and cut into stripes. Add the pepper to the vegetables, mix and add 125 ml dry white wine. Be careful as the mixture may boil. When the wine evaporates, add the vegetable stock or water. Cook till almost all the liquid is evaporated, then season to taste. Remove from heat.

    • Squash 3 unpeeled garlic cloves with a knife. In a separate pan heat the remaining oil, add the garlic and heat well. Pour 85 ml wine (be careful!), bring to a boil and discard the garlic.

    • Increase the heat till maximum, add the squids, season to taste and sprinkle with chopped parsley. Cook for 2-3 mins. Be careful not to overcook them, or they will be tough. Combine the vegetables with the squids and serve.

    • Enjoy your meal!

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