Ingredients
10 medium red onions
16 prawns
300 ml dry white wine
6 tsp garlic and parsley (chopped)
Method
Sources
📖
Recipe1M+
dataset
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Home wine making kit — carboy, airlock, hydrometer, bottles
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home wine making kit — carboy, airlock, hydrometer, bottles
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
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clean the squids. chop the tentacles, and the fins finely and put them away. put olive oil on a crock pot. chop the onions julienne styke very finely and add on the oil when it's hot. boil the prawns for 1minute so they don't get cooked through. once done put them in ice-cold water" peel them and chop them. when the onions are golden add the chopped squid parts. a couple of minutes later add the prawns. season. add 180ml of white wine and let it reduce slowly. correct seasoning.. once done let it rest for 2-4 hours. mix the amount of olive oil needded for the pan, mix with garlic&parsley and let it rest until needded start stuffing the squids and heating the oil with the garlic&parsley. once the squid id stuffed, seal it with a wood toothpick. fry the squid for 5 minutes and add rest of the wine, season and let reduce slowly. serve hot.