Squid with thyme

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  • Squid: 750 g
  • Onions: 3
  • Garlic: 2
  • Bulb fennel: 1
  • Small carrot: 1
  • Olive oil: 3 Tablespoons
  • Paio: 1 Slice
  • Flower of salt: 1 coffee Spoon
  • Thyme, chopped fresh or dried: 1 Teaspoon
  • Brandy: 4 Tablespoons
  • Large tomatoes and mature: 4


Let it thaw squid, without the packaging, in the refrigerator. If you choose fresh squid (as a rule arranged), wash and dry them. Finely chop the onion, garlic, fennel and the carrot.

Meanwhile, heat 2 tablespoons of olive oil in a pan, together with the squid and the paio, previously bitten. Season with the salt flower and the thyme, pour in the brandy and simmer 5 minutes on a low heat, and then remove from the heat. In another pot, sauté in the remaining olive oil vegetables above, with the container lid on for about 10 minutes.

Skin the tomatoes, cut into chunks and add to the stew of vegetables. Join after the squid and let it cook, with the pot is capped, about 25 minutes on a low heat. Accompany it with white rice.

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