As the spring doesn’t want to arrive to these lands, we are still in Casserole season. And I have the impression that it will never end….
- 2 Squids, medium size.
- 3 Garlic Cloves.
- 1 Onion.
- 1 Leek.
- 2 Carrots.
- 200gr. fresh Peas(frozen ones will do).
- 1 ripped Tomato.
- Half glass Sherry or White wine.
- 500ml. Fish stock.
- 2 slices of bread(Baguette type).
- A few almonds.
- A bit of Saffron.
- Fresh Mint.
- Extra Virgin Olive Oil.
Clean the squids (better if you ask your fishmonger to do it, and keep the ink bags) and chop them in squares. Chop the garlic, onion, carrots(in cubes) and leek. Peel and chop the tomato.
In a casserole, put 3 table spoons of Olive Oil. Add the garlic and fry for a minute. Add the onion, leek and carrots and cook for 5 minutes. Add the tomato and cook 5 more minutes. Add the peas.
Fry the bread and almonds in a bit of olive oil until golden. Put the almonds, bread, olive oil, salt and saffron in a mortar. Mix until you get a paste.
Add the squids and cook for 10-15 minutes. Add the half glass of sherry and cook for 2 minutes. Now, add the fish stock. Cook slowly for 10 minutes.
Add the bread and almonds paste to the casserole and cook for another 10 minutes. Season.
Serve and sprinkle some chopped fresh Mint on top. Get your your spoon and a good bread…