Lignje u vinu sa povrćem //// Calamari in wine, with vegetables

Leto je vreme kada volim manje da jedem, kada volim laganije da jedem. Leti (a i inače) ne volim da pržim, i volim da brzinski spremim neka jela. To je problem kada živiš sa momkom koji je veliki gurman, i kome su potrebne velike količine hrane da bi progurao dan, bez obzira na godišnje doba.

I onda dođeš u situaciju da smišljaš kombinacije ukusa koje bi mogle zadovoljiti i tvoje i njegove potrebe. Tako je nastala ova moja verzija pripremanja lignji. Kranji rezultat je bio jedan pravi morski ručak. A dovoljno sit, da održi mog dragog sitim tokom celog dana!

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Summer is time when I like to eat less, when I like to eat easier food. In summer (and almost always) I don`t like to fry, I like to make easy meals, which are prepared fastly. That is a problem when you live with a guy who enjoys food a lot, and who needs bog amounts of food to get through the day, no matter the season.

And then you come in the situation to combine all the flavours that could satisfy your and his needs. That`s how this recipe was made. The final result was one authentic sea meal. And it was sufficient to keep my beloved full the whole day!


Potrebno vam je:

1 pakovanje zamrznutih lignji
5 većih krompira
3 čena belog luka
2 paradajza
1 crvena paprika
15 maslina
1 supena kašika kapara
150 ml belog vina
peršun
origano
bosiljak
so
maslinovo ulje

Za marinadu:

1 limun
2 čena belog luka
maslinovo ulje
peršun

Sitno seckani krompir sam posolila, i u vatrostalnoj činiji ispekla sa malo vode i maslinovog ulja. Dok se krompir pekao, na maslinovom ulju sam propržila beli luk i dodala sitno seckanu papriku. Potom sam dodala odmrznute lignje i pržila nekih 10ak minuta. Nakon toga sam usula vino i pustila da se krčka još 15 minuta. Pred kraj sam dodala sitno seckani paradajz, masline i kapar, posolila, dodala začine i pržila još 5 minuta.

Kada je sve bilo gotovo, posula sam lignje i povrće preko krompira, i polila ostatkom safta u kom su se pržili. Dodatno sam iseckala beli luk i peršun (nisam imala dovoljno, pa sam dodala iz kesice), pomešala sa isceđenim limunom i maslinovim uljem i tako dobila marinadu koju sam odvojeno servirala, te smo po ukusu mogli da je sipamo u svoje tanjire. 

Jelo sam planirala servirati uz salatu od rukole i paradajza, ali bi nam to bilo previše. Zato smo sami smazali celo jelo, iako je bilo za tri osobe.

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You`ll need:

1 package of frozen calamari
5 potatoes
3 cloves of garlic
2 tomatoes
1 red pepper
15 olives
1 spoon of capers
150 ml white wine
parsley
origano
basil
salt
olive oil

For marinade:

1 lemon
2 cloves of garlic
parsley
olive oil

I cut the potatoes and baked it in the oven with salt, olive oil and a bit of water. In the meantime, I fired garlic in olive oil, and then added finely chopped pepper. Then I added pepper and fried it cca 10 minutes. I poured wine afterwards and fried it cca 10 minutes. In the end I added tomatoes, olives and capares, put some salt, and other spices. I fried it for another 5 minutes.

When it was done, I poured calamari and vegetables over the potatoes, and poured the rest of the liquid from the frying over it. Separately I made a marinade from the olive oil, lemon and parsley. I served it separately so that everyone can pour it over the food in the plate according to ones own taste.

At first I planned to serve the meal with rukola and tomato salad, but it was too much of food for us. Instead the two of us have eaten all of the prepared food, even though it was for three people.


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