Squid with tomato sauce

White sauce

1 Start by doing the white sauce. This is basically a base sauce that is normally used in recipes such as lasagna, to be blended with tomato sauce. On a pan, add a bit of margerie, let it melt and then add the milk. After a minute or so, slowly start adding the flour. And here is the secret of the white sauce: the flour has to completed mixed with the milk, it is important not to have any grains. Let it cook for a while until the whole sauce starts to thickens. When it it slightly hard and thick, finish.

2 Then we will work on the tomato sauce. On a pan, add olive oil, then put the sliced garlic and onion. Let if fry for a while, before adding the tomatoes. Let all the sauce in low fire for some minutes.

3 At the same time, put the sliced squid on a separate pan with a bit of olive oil. Let it cook for a while until the squid presents a brownish colour.

4 Now back to the tomato sauce. Add the white sauce and mix all very well. Let it cook for some additional minutes.

5 At the end, add the squids to the whole sauce and let it cook for some minutes, with the lid on the pan and with a low fire.

6 Start heating up the oven at an average temperature (i normally advice something in-between 140º to 160º).

7 When the whole mix is ready, put it in an oven plate. On top of the mix, put breadcrumbs to cover the whole plate. Then take it to the oven.

8 Let it stay in the oven for around 20-30 minutes. At the end, check if the breadcrumbs on top are slightly brownish and if so, it is ready to be served.

Tip: Serve with plain white rice.