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