Dish
Calamars à la basquaise
Basque-style Squid
The squid is cleaned and then cooked in a tomato-based sauce with onions, peppers, and garlic. The dish is typically served with a side of rice or crusty bread.
Origins and history
Calamars à la basquaise is a traditional Basque dish that has been enjoyed for generations. The dish is believed to have originated in the Basque region of France and Spain, where squid is a common ingredient in many dishes.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of Calamars à la basquaise, with some recipes calling for the addition of spices such as paprika or cumin. Some recipes also call for the use of different vegetables, such as eggplant or zucchini.
Presentation and garnishing
The dish is typically served in a large pot or casserole dish, with the squid and vegetables arranged in the center. The dish is garnished with fresh herbs such as thyme or rosemary.
Tips & Tricks
To ensure that the squid is tender, it should be cooked quickly over high heat. Overcooking the squid can make it tough and rubbery.
Side-dishes
Crusty bread, rice pilaf
Drink pairings
Red wine, Rioja
Delicious Calamars à la basquaise recipes
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