Armorican squid Ingredients: olive oil - 2 cans of - crushed tomatoes - (those of 425 ml) 2 onions - 1 small glass of - cognac - salt - pepper - 1 kg of - squid - 2 cloves of - garlic - ½ l of - concentrated lobster white wine (optional) - .
Utensils：
50'- + FAST- at the AirFryer- Save- 50min- cooking at the AirFryer- with- 1 Knife- kitchen knives 1 Blender- 1 casserole dish- 1 Set 3 frying pans- best frying pans 1 saucepan- sets of saucepans 1 Lid-
Total time: 1h15 Preparation : 15 min Rest:- Cooking: 1 hour
Phase 1
Remove the thin skin that covers the body. Cut the tentacles, cut the body into rounds.
Phase 2
Cut the onions in 2, then into thin slices.
Phase 3
Chop the garlic.
Phase 4
In a casserole dish, heat the oil, brown the squid for 2 minutes, stirring from time to time.
Phase 5
Remove them from the casserole then, over low heat, melt the onions without them taking on color. Add the garlic at the end.
Phase 6
Return the squid to the casserole, flambé with the Cognac, add the crushed tomatoes.
Phase 7
Salt, pepper, add white wine.
Phase 8
Continue cooking over low heat for almost an hour, leaving the lid on. A little before the end you can remove it if you prefer a slightly thick sauce.
Phase 9
We can alsoAt this point add the lobster bisque if you want to spice up the sauce a little.
Utensils：
50'- + FAST- at the AirFryer- Save- 50min- cooking at the AirFryer- with- 1 Knife- kitchen knives 1 Blender- 1 casserole dish- 1 Set 3 frying pans- best frying pans 1 saucepan- sets of saucepans 1 Lid-
Total time: 1h15 Preparation : 15 min Rest:- Cooking: 1 hour
Phase 1
Remove the thin skin that covers the body. Cut the tentacles, cut the body into rounds.
Phase 2
Cut the onions in 2, then into thin slices.
Phase 3
Chop the garlic.
Phase 4
In a casserole dish, heat the oil, brown the squid for 2 minutes, stirring from time to time.
Phase 5
Remove them from the casserole then, over low heat, melt the onions without them taking on color. Add the garlic at the end.
Phase 6
Return the squid to the casserole, flambé with the Cognac, add the crushed tomatoes.
Phase 7
Salt, pepper, add white wine.
Phase 8
Continue cooking over low heat for almost an hour, leaving the lid on. A little before the end you can remove it if you prefer a slightly thick sauce.
Phase 9
We can alsoAt this point add the lobster bisque if you want to spice up the sauce a little.