Forget the classic soup. Instead, it’s a really yummy recipe, with a lot of protein but without the heavy feeling like some other soups.
Forget the classic soup. Instead, it’s a really yummy recipe, with a lot of protein but without the heavy feeling like some other soups.
2 pounds cleaned squid tubes (cleaned and cut into chunks).
2 onions medium size, Chopped finely.
2 bay leaves.
5 whole cloves.
1 cinnamon stick ( about 3 inches).
2 cups dry red wine.
1/3 cup olive oil.
1/3 cup malt vinegar.
1/4 tsp black pepper ground.
Place the squid, cinnamon stick, cloves, onions, and bay leaves in a large saucepan.
With a cover on the top of the saucepan, simmer over low heat for about 10 minutes. During this time, the squid will release its juices. Uncover, And simmer until the liquid has mostly evaporated.
Remove the cinnamon stick, cloves, and bay leaves.
Stir in the wine, olive oil, malt vinegar and pepper.
Cover and cook over low heat for about 1 hour, stirring occasionally.
If necessary, remove the lid shortly before the end of cooking to allow the sauce to thicken.
Ladle into bowls to serve.
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