Squid stewed with tomatoes and rosemary
2 servings
30 minutes
Squid stewed with tomatoes and rosemary is a refined dish of European cuisine that combines the tenderness of seafood with the richness of tomato sauce. It recalls traditional Mediterranean recipes where fresh herbs and olive oil play a key role. A light breading gives the squid a crispy texture, while stewing in aromatic sauce makes them especially tender. Rosemary and bay leaf add spicy notes, balancing the sweetness of tomatoes and the mild spiciness of garlic. This dish pairs wonderfully with white wine and fresh bread, creating a cozy dinner atmosphere. It is perfect for those who appreciate seafood and rich flavor combinations inspired by European culinary traditions.
1
Clean the squid from the insides. Dry with a paper towel.
- Baby squid: 8 pieces
2
Beat the egg, add crushed toast, ground black pepper, and salt. Mix well. The mixture should be quite thick.
- Chicken egg: 1 piece
- Toast: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
3
Coat the mollusks in egg batter and fry in a pan on each side until golden brown.
- Baby squid: 8 pieces
4
Heat a couple of tablespoons of olive oil in a pot. Add diced tomatoes, minced garlic, bay leaf, and rosemary leaves. Simmer for 7-8 minutes.
- Olive oil: 4 tablespoons
- Tomatoes: 2 pieces
- Garlic: 1 clove
- Bay leaf: 1 piece
- Fresh rosemary: 1 stem
5
Then add the squid to the tomatoes and simmer for another 7-8 minutes.
- Baby squid: 8 pieces