Squid goes well with vegetables, especially if they are crispy and juicy. Celery and onions can be used to make a sauce and it certainly won’t be superfluous here.

Ingredients

• 500 g squid
• 400 g cauliflower
• 2 sweet peppers
• 2 stalks of stalked celery
• 4 tbsp vegetable oil
• 1/2 cup dry white wine
• 1 tsp vegetable oil
• Salt and freshly ground black pepper to taste

For the sauce

• 1 stalked celery
• 1 onion
• 1 leek
• Leaves of 2-3 stalks of parsley
• 1/2 lemon juice
• 1/2 cup heavy cream
• 1 pinch of dry thyme

Preparation

1. Wash squid and cut into 1/2 inch wide strips lengthwise. Pour over with boiling water.
2. Wash vegetables thoroughly. Cut cauliflower into small florets. Cut peppers in half. Remove the core. Cut the pulp into cubes. Slice celery. Cut leek into thick rings.
3. Heat 1/2 oil in a skillet. Fry vegetables over high heat for 5 minutes. Add dry wine. Salt and pepper. Stir and cook over low heat for 12-15 minutes.
4. Add squid to vegetables, simmer for 4 minutes. Remove from heat and place on a dish.
5. Cook the sauce. Wash celery, onion and parsley. Dry and chop finely.
6. Heat the remaining oil in a saucepan. Fry vegetables for 3-4 minutes. Add lemon juice, thyme, salt and pepper. Pour heavy cream. Stir and remove from heat. Cool the sauce slightly.
7. Blend the sauce. Season the dish with sauce and serve.