• thumbnail image 1
PDF to Print

Print recipe

Squid in paprika sauce

Create a variant


4 portion(s)

Squid in paprika sauce

  • 250 grams red onion
  • 1 clove garlic
  • 50 grams olive oil
  • 300 grams chopped tomatoes
  • 1 heaped teaspoon smoked or sweet paprika
  • 1 heaped teaspoon sugar
  • 800 grams Squid, defrosted
  • 200 grams Brandy or white wine
  • salt and pepper, To taste
  • 6
    Preparation 40min
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Squid in paprika sauce

  1. Cut the onion in quarters together with the garlic, the oil and program 7 seconds, speed 4.

    Sauté 8 minutes, temperature 100, Counter-clockwise operation speed Gentle stir setting.

    Add the tomato, paprika, sugar, salt and pepper and program 10 minutes,temperature 100, Counter-clockwise operation speed Gentle stir setting.
    Add the squid and cook for 4 minutes, temperature 100, Counter-clockwise operation speed Gentle stir setting .
    Finally, incorporate the Brandy or white wine for 25 minutes, temperature 100, Counter-clockwise operation, speed Gentle stir setting.

    Super easy and very lovely with crusty bread.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.