Lentils with baby squid

With these temperatures, few things are more appealing than a good hot dish. Today we have prepared a spoon recipe, more specifically for lentils, but we wanted not to make the traditional lentils with vegetables and we have brought you some lentils with baby squid.

Ingredients

For 4 people:

  • 300 g of beach squid
  • 300g lentils
  • 1/2 onion
  • 1 garlic
  • 1 chorizo ​​pepper
  • 2 heaping tablespoons of red tomato pulp.
  • extra virgin olive oil
  • Salt
  • 1 bay leaf
  • 1 liter of mild fish broth, preferably made with white fish bones and vegetables.

Preparation

  1. Chop the onion very finely. We put the pressure cooker Tekna of 4 liters in the fire, we add a splash of extra virgin olive oil to cover the bottom. Add the onion and fry over a very low heat. Meanwhile, soak the chorizo ​​pepper in hot water.
  2. When it starts to become transparent, add the garlic, also very finely chopped, and the bay leaf. We continue to simmer.
  3. After 10 minutes the chorizo ​​pepper will be hydrated and will no longer be dry. We open, de-seed and with the help of a spoon we take out the meat and add it to the sauce. Add 2 heaping tablespoons of red tomato pulp, it can be natural or canned. Let reduce for about 15 minutes over low heat.
  4. We remove the feather from the squid, as they are very small it is not necessary to remove anything else from them or turn them or cut them.
  5. Wash under the tap with cold water and let drain.
  6. When the sauce is ready, add the squid and sauté.
  7. Once cooked, add the lentils, sauté for a couple of minutes and pour in the fish broth.
  8. Cover the pressure cooker and let it cook as soon as the spout comes out for 15 minutes.

Recipe and photos by MJ .

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