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Recipe for :

Chipirons à la Tomate

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>


500 grams baby squid
2 tablespoons oil
1 medium onion, peeled, thinly sliced
1 clove garlic, peeled, germ removed, thinly sliced
350 grams plum tomatoes, cored, peeled, seeded, shredded
1/4 teaspoon piment d’Espelette
coarse salt and freshly ground black pepper, to taste
1 tablespoon fresh flat-leaf parsley, minced
1/2 tablespoon fresh cilantro, minced

  • Clean the squid: pull the head from the hood and set aside. Squeeze the offal from the hood and discard. Remove and discard the quill. Peel the fine skin off the hood and discard. Rinse the hoods in cold water and cut crosswise into 3-mm wide rings. Set aside.
  • Cut each of the heads crosswise, just between the eyes and the tentacles. Discard all but the tentacles. Check the tentacles to make sure the beak is not still attached. Cut each set of tentacles into two halves.
  • Heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook for a while until the onion is soft, but not brown.
  • Add the tomatoes and stir. Season with piment, salt, and pepper. Add the squid pieces. As the mixture boils lower the heat. Stir occasionally.
  • After 20 minutes, add the herbs and mix. Cook for another 10 minutes. If the sauce doesn’t appear to be thickening as the cooking time comes to an end, increase the heat slightly to cause more of the liquid to evaporate. Stir frequently.

Serves 2

Catherine Quévremont, Tomato Cuisine, 2003, page 48.

To visit the à la carte web site - click here