This year summer started late and ended ever faster. There was no sun in Paris until mid-July and even thought I arrived at the Croatian coast at the same time as I do every year, this time I had to leave earlier.
I have been under constant pressure of not wasting any minute of my precious time there. I wanted to be at the same time at several different places and do many things at the same time. Mornings were mostly occupied by long breakfasts followed by an hour on the beach, just until time to prepare lunch, until the sun rise high on the sky.
Here in Croatia, in the coastal region above all, we eat a lot of fish and seafood in general. Everything a fisherman catches in his net during the night or in the early morning when the sea is still feeds him and his family. Everything is being looked forward to and nothing is wasted. In my house, favourite seafood is fish. One particular day this summer we had squids for lunch.
Squids are a tricky affair because if not cooked correctly they end up being hard and chewy. I’ll share with you today our favourite way to prepare squids or cuttlefish. Tender and sweet, served with a good portion of cooked swiss chard from Dalmatian garden, this meal was one of the highlights of this summer’s cuisine.
Sautéed squids in white wine sauce
enough for 2-4 people
500 – 800g of fresh squids or calamari
2 spoons of olive oil
1 clove of garlic
1 glass of white wine
salt and pepper
- Remove the squid’s interiors, rinse it under tap water and dry.
- Chop the onion and garlic clove. Heat the olive oil in the pan, sauté the onion and garlic.
- Add the squids, salt and pepper to taste and cover the pan with the lid. It is important not to open the lid. Shake the pan vigorously not letting the squids stick to the bottom. They will release their own juices and cook. When you start hearing the squids pop, they are almost done. Splash with a glass of wine. Let them cook another two minutes. Shake well the pan and turn off the heat.
Serve with steamed swiss chard and cooked potatoes drizzled with olive oil.