Ingrédients
- Calamari (squid), sliced0.5 kilogram
Riz2 cup- Large onion, chopped4 piece
- Tomato, large, chopped3 piece
- Large garlic clove, minced4 clove
- Green chili pepper, minced2 piece
Poivron1 piece
Coriandre sèche2 tablespoon
Concentré de tomate2 tablespoon- Chopped parsley3 tablespoon
Poivre noir1 teaspoon
Huile Végétale0.3 cup- Salt to taste0
Mesures
- 1
Sauté 3 onions in oil until they turn golden, then add the squid and stir.
10 minutesMatériel requis:
Poêle à frire - 2
Add a mixture of garlic, coriander, and chili pepper to the squid and stir over low heat. Add 2 chopped tomatoes and stir, letting it simmer for 5 minutes until the ingredients boil.
5 minutes - 3
Add half a liter of boiling water with tomato paste to the mixture, and let it cook until the squid is 90% done, then add the chopped parsley.
10 minutes - 4
Let it cook until the squid is done and serve hot.
5 minutes - 5
For the sayadiya rice, sauté a chopped onion in oil until it darkens significantly.
10 minutesMatériel requis:Poêle à frire - 6
Add 2 cups of boiling water with salt and black pepper, cut the bell pepper in half, remove the seeds, and add it to the boiling water.
5 minutes - 7
Add the washed rice, let it absorb the water, and simmer until fully cooked. Serve with the tagine.
10 minutes
Faits nutritionnels
Rizpour 100gPoivronpour 100gCoriandre sèchepour 100gConcentré de tomatepour 100gPoivre noirpour 100gHuile Végétalepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.