I’ve already written a lot of times about the richness of the peruvian sea, so this is -as Pink Floyd sang- another brick in the wall. This time we’ll prepare a dish similar to the lomo saltado (sauté of beef tenderloin), but with squids. It will be enough for 4 people… if they’re well-mannered!

Ingredients:

• 2 tablespoons of vegetable oil
• 1 tablespoon of ground garlic
• 2 cups of onion, cut
• 1/2 cup of yellow chili/pepper in strips, cleaned and without seeds
• 1/2 cup of shallots, chopped (green part)
• 2 tablespoons of white vinegar
• 3 tablespoons of soy sauce
• 2 tablespoons of yellow chili/pepper sauce
• 3 cups of squids, in rings
• 1 cup of cut tomatoes
• 1/4 cup of chicken stock
• 2 tablespoons of chopped cilantro
• Cumin
• Salt
• Pepper

Preparation:

Heat the oil in a frying pan on a high flame and fry the garlic, onion, yellow chili/pepper in strips and the shallots for 4 minutes. Add the vinegar and let it cook for some seconds.

Add the soy sauce, yellow chili/pepper sauce, squids and tomatoes. Fry for 3 minutes more.

Season with cumin, salt and pepper. Pour the chicken stock, let it boil and put out the flame. Sprinkle the cilantro and serve with white rice.

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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Squids, Main Courses, Saltado de Calamares, Saute of Squids.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Squids, Main Courses, Saltado de Calamares, Sauté of squids.