Neapolitan squid 

The fantastic Neapolitan squid are a second course of the Neapolitan gastronomic tradition, rich in taste and very easy to prepare. The squid, washed and cut, are flavored with sauce, olives and raisins, as well as a sauté of garlic and oil, and are accompanied on the table with slices or croutons. Another typical traditional dish are baked stuffed squid. The tasty Neapolitan squid are prepared by cutting the squid into rings and then cooking them in a sauté of garlic and oil with clean heads and tentacles, then adding the tomatoes. Here are the steps of the recipe.

Ingredients

Squid 800 g 

Tomatoes 500 g  

Olives 100 g 

Raisins 25 g 

Garlic 2 cloves

Extra virgin olive oil to taste 

Salt to taste 

Pepper to taste 

Bread a few slices

Preparation

First thoroughly clean the squid under running water and cut them into rings, leaving only the heads and tentacles whole. Blanch and peel the tomatoes, cut them into pieces and cook them with a sauté of garlic and oil then adding the pine nuts, raisins softened in hot water, olives and squid. Season with salt, pepper, then cover the pot with a lid and cook over low heat, adding water if necessary, to prevent it from drying out too much. After 20-25 minutes of cooking, serve the squid on the table accompanying them with slices or croutons that you have seasoned with the cooking sauce.