Ingredients

• 80g Shallot
• 800g Baby Squid
• 50g Peas
• 250g Plum Tomato
• 4 sprigs Fresh Parsley
• 2 tablespoons Extra Virgin Olive Oil
• 2 Garlic Cloves
• 2 tablespoons Water
• 100g Dry White Wine

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thin slicing disc (4) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add extra virgin olive oil and garlic clove to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Turn direct prep attachment to position 1
7. Add shallot to the kCook bowl with direct prep attachment
8. Turn direct prep attachment to position 2
9. Add water to the kCook bowl
10. Attach lid to kCook bowl
11. Cook with filler cap removed - 5 min, 98°C, speed 3
12. Then add baby squid and dry white wine to the kCook bowl
13. Cook with filler cap removed - 10 min, 98°C, speed 3
14. Then add peas, plum tomato and fresh parsley to the kCook bowl
15. Season to taste
16. Cook with filler cap removed - 5 min, 98°C, speed 3
17. Serve

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