Squid Fricassé

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  • 1 kg of squid
  • 1 onion
  • 1 tomato good mature (or pulp, tomato)
  • 2 egg yolks
  • 1 tablespoon mustard
  • Chopped parsley
  • Lemon
  • Salt, oil, margarine and laurel


In a pot on medium put slices of onion to coat the bottom. Add a little olive oil and margarine and let it cook. The skin of a ripe tomato (or if you prefer to add a little tomato pulp), a bay leaf and cook on a not very strong. Remove after the laurel and grate the rest prepared with the wand.

After you join the squid, properly cleaned, to the pot and cook on a low heat. In a container to the party add 2 egg yolks and mustard with a few drops of lemon juice. Join the squid already out of the lume. Put the squid and the respective sauce on a plate and sprinkle with chopped parsley.

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