INSALATA NERA DI COUSCOUS CON SEPPIE or BLACK COUSCOUS SALAD WITH SQUID (seppie)
Tonight’s the night and even though I’m not interested in football or soccer at all, I’m looking forward to the match strangely enough. Because I will at least start looking at it and then I will probably do something else unless Italy makes 5 goals in the first minutes so that I can relax and enjoy.
Yesterday we sat with old friends in the shade of our oak and enjoyed eating and drinking in the not too hot afternoon air. It was truly relaxing after an intensive morning filled with cooking and lawn mowing but today I feel like a deflated balloon. But I will try to post this recipe despite the fact that I haven’t got the faintest wish to cook today!
INSALATA NERA DI COUSCOUS CON SEPPIE or BLACK COUSCOUS SALAD WITH SQUID seppie
350 g / 12.3 oz couscous
400 g / 14 oz seppie or squid(I haven’t managed to find the English name for it so if you know it, don’t hesitate to tell me)
1 clove of garlic
1 dried peperoncino
1-2 tbsp finely chopped parsley
1 dl / 3.4 fl oz dry white wine
1 dl / 3.4 fl oz tomato sauce
8 g / 0.3 oz squid ink
- Cook the couscous.
- Clean the squid if they aren’t clean already and cut them into pieces.
- Pour some olive oil in a pan and sauté the chopped garlic, the crumbled peperoncino and the parsley for a couple of minutes. Add the squid and salt and go on cooking. Add the wine after about 3 minutes and then let it simmer for 15-20 minutes.
- Take out the squid and add the squid ink and the tomato sauce. Continue to simmer for a little while. It has to be a bit liquid so that the couscous absorbs it when you add it, stir well so that the ink gets well distributed.
- Add the squid and stir well before you serve it.