Scallop squid in tomato sauce
Use unsalted tomato juice. Since the sauce will be reduced, cooking the vegetables raw will help them retain their texture and not become too soft
If you boil the firefly squid for too long, it will lose its flavor, so boil it briefly at the end
Please also refer to this page for information on the ingredients introduced in this recipe.
If you boil the firefly squid for too long, it will lose its flavor, so boil it briefly at the end
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Heat olive oil in a frying pan and fry the raw broccoli. Once the oil has spread evenly, add the raw spinach cut into bite-sized pieces and tomato juice
2
Once the mixture starts to bubble, add light soy sauce and sugar and simmer
3
When the tomato juice has reduced to less than half, add the firefly squid and simmer for about 1 minute
material
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- broccoli
- 150g
-
- spinach
- 60g
-
- Tomato juice unsalted
- 400cc
-
- Light soy sauce
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Scallop squid or pre-treated
- 100g
[PR]
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