Ingredients
-
1 kg small or medium-sized cleaned squid
-
1 onion, thinly sliced
-
1/3 cup olive oil
-
2 cloves garlic, thinly sliced
-
2 bay leaves
-
1 stick cinnamon
-
10 black peppercorns
-
2 teaspoons tomato purée
-
½ cup dry white wine
-
5 fresh tomatoes, grated
-
Thin peel of 2 oranges
-
Salt
-
Ingredients for the mashed potato:
-
6 medium sized potatoes
-
Salt
-
Ground black pepper
-
1 tablespoon butter or margarine
-
½ cup canned coconut milk
Instructions
Cut the potatoes into small pieces and place in a pan. Cover with salted water. Boil until soft. Next, remove the excess water and add the coconut milk and butter. Using a potato masher, mash the potatoes and season to taste, if necessary.
Next, using a large frying pan, gently fry the onion and garlic in olive oil until they soften. Add the squid (whole) and cook for 5 to 8 minutes until ready.
Next, add the tomato purée, bay leaves, peppercorns, cinnamon and orange peel. Stir gently. Pour in the wine and simmer on a medium heat for about 5 minutes. Add the tomatoes and season with salt to taste.
Simmer gently for 15 to 20 minutes until the sauce thickens.
Serve with the mashed potato.
From Chef Noel Christo Bassil
