Note for Thermomix users: make your life easier by chopping the onion, garlic cloves and carrot for 5 seconds on speed 5 then decant everything into the Instant Pot’s inner pot to Sauté.
500gsquidsliced into rings or left whole, works well either way
1onionpeeled and chopped
1small carrotfinely chopped
¼of a red pepperchopped (mainly because I need to use it up)
3garlic clovesleft whole and unpeeled
250mlwhite wine
1tablespoonof paprikaheaped
1teaspoonparsleydried (ideally I would have added chopped fresh parsley at the end)
1x 400 g tin of chopped tomatoes
1heaped teaspoon of my vegetable stock pastesuper easy to make and you can use it for all these dishes
1teaspoonsalt
Black pepperfreshly ground
To serve (both optional but both nice)
Fresh parsleychopped
Lemon wedges
Instructions
Press Sauté and fry the onion, carrot, pepper and garlic in extra virgin olive oil for about 5 minutes. Stirring regularly.
Add the squid, stirring, and sauté for a further 5 minutes or so. Add the white wine and once it starts boiling, let it bubble for about 5 minutes to evaporate.
Stir in the paprika and the parsley.
Stir in the chopped tomatoes, veg stock paste, salt and a few twists of the black pepper mill.
Lock the lid in. Steam release handle pointing to Sealing. Press “Manual” or “Pressure Cook”, high pressure, and use the – and + buttons to programme 20 minutes. Natural release at the end.
At the end Sauté with the lid off to reduce. Have a taste to make sure all the alcohol has evaporated and not left a strong taste behind. Season further with salt and pepper to taste.
Serve with the chopped fresh parsley and lemon wedges if you fancy! It’s lovely without too.