Caramelised Squid, Taggiasca Olives & Capers Recipe
A great recipe, perfect for a summer light dinner or as an appetiser to impress your family and friends.
Ingredients for 4 people
800g Small squids, cleaned (the bigger they are, the tougher)
2 Cloves of Garlic
1 tablespoon of salted Capers from Pantelleria, desalinated and chopped
2 tablespoons of Pitted Olives
Extra Virgin Olive Oil
1 glass of Sauvignon Blanc
Clean the squids removing the eyes, the beak and the quill, which is the inedible cartilage. Cut them in thin stripes. On a low heat and in a large pan, brown the garlic, anchovies and chopped parsley. When the anchovies are melted, add the squids. Increase the heat, crush some pepper (DO NOT ADD salt*), the squids will release water. When the pan is drying up, add the glass of Sauvignon Blanc and let evaporate.
Cover the pan and let simmer at low heat for 15 minutes. Add the olives. If it gets too dry, add some more wine. After 10 minutes, add the capers. When you see that the squids begin to stick to the pan, increase the heat to caramelise. Stir frequently so that they will not burn.
Serve on a plate, with some extra capers and Taggiasca olives. Enjoy!
* The anchovies, capers and Taggiasca olives will naturally salt the plate. We recommend to leave it, but in case you need more salt, add at your taste.