Seafood From Morocco
American squid

American squid

  • 500 gr of frozen squid
  • 1 garlic clove, minced
  • 1 box of tomato pulp
  • 150 ml of fish stock
  • 1 tsp of cornstarch
  • 20 cl of liquid cream
  1. In a saucepan brown the garlic in olive oil, add the squid.
  2. Once cooked, add the tomato pulp, the fish stock, a pinch of Espelette pepper, salt and pepper, and cook, covered, for about 20 minutes.