Spicy Squid With Hot Pepper Sauce
4 dried ancho chilies
675 g/1 lb cleaned squid
2 shallots, chopped
2 garlic cloves, crushed
2 red habanero chilies, seeded and chopped
2 tbsp corn or sunflower oil
550 m1/1 8 fl oz peeled, seeded and chopped plum tomatoes
Juice of 2 limes
2 to 3 tsp soft light brown sugar
A few sprigs of fresh oregano
Here’s how to make spicy squid with hot pepper sauce. The recipe is easy enough to make.
Roast the dried ancho chilies in a non-stick frying pan for 2 to 3 minutes, taking care not to let them scorch. Tip into a bowl and add hot (not boiling) water Soak for at least I 0 minutes, until soft.
Prepare the squid by cutting off the tentacles and rinsing. Remove and discard the head, internal organs, and central transparent quill.
Rub off the purplish outer skin. Rinse the body, then slice it. Slice the tentacles too. Put the shallots, garlic, habaneros and drained ancho chilies into a mortar and grind to a paste with a pestle.
Heat the oil in a wok or large pan and gently cook the paste for 3 minutes. Add the tomatoes, lime juice, and sugar, and cook for 10 to 12 minutes, or until a thick sauce forms.
Add the oregano, reserving a little for the garnish.
Stir in the squid and simmer for 5 minutes. or until the squid is tender Take care not to overcook, or the squid wi!! become rubbery. Serve sprinkled with the remaining oregano.