Ingredients
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Calamari
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120 g tomatoes, quartered
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100 g onions, quartered
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1 garlic clove
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40 g olive oil
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1 tbsp tomato paste
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60 g white wine, dry
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500 g calamari cleaned from Blue Island Fish Markets
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3-4 sprigs fresh thyme, leaves only
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1/2 tsp salt, or to taste
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1/2 tsp ground pepper, or to taste
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2 orange peels, without white pith
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Potatoes
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500 g potatoes, peeled, cut into cubes 3 cm
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2 tbsp olive oil
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1/2 tsp salt
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1 pinch salt
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2 tbsp chives, chopped
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1 tbsp parsley, chopped
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Vegetables
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200 g peas
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200 g carrots, cut into cubes
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1 tbsp olive
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1/2 tsp olive oil
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1 pinch pepper
Instructions
Calamari
- Place 120g tomatoes, quartered into mixing bowl and grind 6 sec/speed 7. Transfer into a bowl and set aside. Clean mixing bowl.
- Place 100 g onions, quartered, 1 garlic clove and 40 g olive oil and chop 5 sec/speed 5.
- Then sauté 5 min/120 ̊C/speed 1.
- Insert blade cover and press down to secure. Add 1 tbsp tomato paste, 60 g white wine, dry, 500 g calamari, cleaned from Blue Island Fish Markets, 3-4 sprigs fresh thyme, leaves only, 1/2 tsp salt, or to taste, 1/2 tsp ground pepper, or to taste and 2 orange peels, without white pith. Insert Varoma into position and weigh in 500 g potatoes, peeled, cut into cubes 3 cm. Secure Varoma lid and steam 15 min/Varoma/speed 2.
- Insert Varoma tray into position and weigh in 200 g peas, 200 g carrots, cut into cubes, secure Varoma lid and steam 20 min/Varoma/speed 2. Transfer calamari into a steep serving dish and set aside. Clean and dry mixing bowl.
- Mix potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1 pinch salt and vegetables with 1 tbsp olive, 1/2 tsp olive oil and 1 pinch pepper.
- Place the potatoes into mixing bowl and grind 4 sec/speed 3. Transfer potatoes back in the bowl and serve with calamari and vegetables.
Recipe from chef Noel Christos Bassil
