The calm of a late summer in the countryside 🍂 squid in sauce recipe, sewing…

Описание: Welcome back :)

In this video, I share small moments of my day: cleaning the land, preparing a recipe of squid in sauce with chickpeas 🥘, sewing, and other activities I usually do.

The end of summer invites us to enjoy calm, creativity, and the everyday moments that give meaning to life in the countryside 🌿.
If you’re inspired by simple living, peace, nature, and handmade projects, this space is for you.

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🐾 Always in the company of my cats and my dog.
📍 Villa Nilaya
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🍲 Squid in Sauce with Chickpeas (Serves 3)
Ingredients:

400–500 g squid rings (or cuttlefish, or firm white fish in chunks)

1 cup cooked chickpeas (canned or home-cooked)

2 ripe tomatoes, 1 cup crushed tomatoes, or half a can of tomato paste

1 medium onion

2 garlic cloves

1 bell pepper (red or green, optional)

1 bay leaf

A splash of white wine (or 1 tbsp vinegar diluted in 3 tbsp water)

1 cup water or broth

3 tbsp oil (olive or sunflower)

½ tsp sweet paprika (or hot paprika if preferred)

Salt and pepper to taste

Fresh parsley for garnish

Preparation:

Sauté the base:
Chop the onion, garlic, and pepper.
Sauté everything in the oil over medium heat until the onion turns golden.

Add the tomato:
Stir in the crushed or grated tomato.
Add the bay leaf, a pinch of salt, pepper, and the paprika.
Cook for 8–10 minutes until the sauce thickens.

Incorporate the squid/cuttlefish:
Add the squid rings or fish pieces.
Raise the heat, pour in the white wine (or diluted vinegar), and let it evaporate for a couple of minutes.

Combine with the chickpeas:
Add the broth and the cooked chickpeas.
Mix well, cover, and cook over medium heat for 12–15 minutes, until the squid is tender and the sauce has blended.

Finish:
Taste and adjust seasoning with salt and pepper.
Sprinkle with fresh parsley and serve hot.

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