400 g squid
Juice 6 lemons, freshly squeezed
2 sweet potatoes, cooked and sliced
2 maiskolven, cooked and peeled
½ ui, thinly sliced
1 teaspoon ground aji amarillo
Salt
Pepper
6 up to 8 tomatoes, cut into thick slices
1
Wash the squid and rub with coarse salt.
2
Arrange tomato slices on the bottom of a pot and place it on the squid.
3
Cook covered for about 25 minutes.
4
It is necessary to start with testing the softness of the squid.
5
Remove the squid from the pan.
6
Rub with a coarse washcloth dark skin away.
7
Quick rinse with water.
8
Cut the head off and set aside for another preparation.
9
Cut the tentacles into pieces.
10
Put them in a bowl and add the lemon juice, ground pepper, ui, salt and pepper.
11
Mix well and marinate for 15 up to 20 minutes before serving.
12
Serve with corn and sweet potatoes.
Ingredients
400 g squid
Juice 6 lemons, freshly squeezed
2 sweet potatoes, cooked and sliced
2 maiskolven, cooked and peeled
½ ui, thinly sliced
1 teaspoon ground aji amarillo
Salt
Pepper
6 up to 8 tomatoes, cut into thick slices