Squid in tomato sauce
4 servings
20 minutes
Squid in tomato sauce is a refined dish of Pan-Asian cuisine that surprises with its simplicity and rich flavor. Tender rings of squid infused with the aromas of tomatoes, garlic, and oregano create a rich flavor palette. The light acidity of white dry wine harmonizes with juicy tomatoes and spicy tomato paste, highlighting the marine character of the dish. The history of this recipe traces back to Asian culinary traditions where seafood plays a key role in cooking. Squid cooks quickly while retaining its tenderness, and the sauce adds depth to its flavor. This dish is perfect for a cozy dinner or a festive table and pairs wonderfully with rice or fresh bread, complementing it with rich aromas and pleasant texture.
1
Wash the squid, clean them from membranes, and cut into rings.
- Squid: 500 g
2
Heat the pan and sauté the finely chopped onion and garlic. Fry for about 5 minutes until the onion becomes translucent.
- Onion: 1 head
- Garlic: 2 cloves
3
Blanch the tomatoes in boiling water and peel off the skin. Cut the tomatoes into cubes.
- Tomatoes: 2 pieces
4
Add tomatoes to the onion. Fry for 1-2 minutes, then pour in the wine. Mix everything well, add tomato paste, oregano, salt, and pepper.
- Tomatoes: 2 pieces
- Dry white wine: 0.5 glass
- Tomato paste: 2 tablespoons
- Dried oregano: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Add the squid, bring the sauce to a boil and simmer for 2-3 minutes until the squid is cooked.
- Squid: 500 g
