Lunch Box: Calamari and fusilli, a Provencal Inspiration
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Preparation time
20 min
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Cooking time
15 min
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Serving
02
The Ingredients
- 1 to 2 packs of Lagoon Seafood Calamari, depending on your appetite
- 2 portions of fresh Fusilli pasta
- 1 small can of 400g of crushed tomatoes or diced tomatoes with their juice
- 1/2 Onion
- 1 clove of garlic
- 1/2 of a Vegetable Bouillon Cube
- 1 spoon of butter
- 1 pinch of chopped Epaulette pepper
Utensils
- 1 slicer
- 1 paring knife
- 1 large frying pan
- 1 wooden spoon
- 1 saucepan
Steps to follow
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STEP 01
Thaw the squid according to the instructions on the package.
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STEP 02
Chop garlic and onion. Reserve.
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STEP 03
Split the squid in half lengthwise. Then cut into slices of 5mm maximum.
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STEP 04
Melt the butter in the pan. Lightly brown the garlic and onion.
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STEP 05
Add the squid. Sauté for 5 minutes over medium heat until lightly whitened.
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STEP 06
Add the crushed tomatoes and Epaulette pepper. Cook for 10 minutes over medium heat. Stir regularly.
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STEP 07
Meanwhile, in a saucepan of boiling water, melt the half cube of broth. Add the fresh pasta. Cook them until cooked Al Dente (semi-firm).
The fork of Lagoon Seafood
For a more enjoyable tasting,
use peeled shrimp
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