Squid with clams in almond sauce. Recipe

Desserts

The squid rings were on offer yesterday, but not just any offer, no sir, a piece of one of those offers that one cannot resist and ends up carrying a couple of kilos of something that he had no intention of cooking that day. That's why when I got home and I found 2 kilos of squid and a large mesh of clams on the marble, I started leafing through every cookbook and magazine that I was in the house, until I came across a recipe for squid in almond sauce , for which I had all the necessary ingredients in the pantry and that I conveniently transformed into a squid with clams in almond sauce.

It is clear that just as I found the rings, this recipe works the same for strips or pieces of squid. The recipe that follows is adapted for 4 diners, I made for many more and now they are properly frozen, in individual servings, so that they come to the rescue one day or one night, in which it is not possible or feels like cooking.

The ingredients

750 grams squid, 500 grams of clams, 1/2 dried pepper, 1 teaspoon of sweet paprika, 1 pinch of saffron, 5 tablespoons of raw ground almonds, 2 bay leaves, 1 glass of white wine, oil and salt and pepper.

Preparation of squid with clams

Peel, chop and season the onion. We put a frying pan on the fire and poach it slowly.

When this is ready add the clean squid rings, the dried pepper, the sweet paprika, the saffron, the almond, the bay leaf, the wine and a pinch of salt and pepper.

Let it cook for 20 minutes over a low heat, making sure that it does not lack liquid and adding a little water if necessary.

Add the clams clean of earth and cook for another 5 minutes, so that they open.

Preparation time | 10 minutes Cooking time | 25 minutes Difficulty | Low

The tasting

We will serve each portion of squid with clams in almond sauce, just removed from the heat.

If we have a clay pot, it will be the best container to cook and present it.

Of course if we have the opportunity to taste it accompanied by a cool glass of white wine, all the better.

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