Squid in Red Wine Sauce
Instructions:
- An ideal winter dish, served over thick toasted bread,
pasta, or folded into Simple Risotto during
the last few minutes of cooking.
Other seafood you can use: octopus or conch (though
either will probably take a little longer to get tender).
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, crushed
- 2 pounds cleaned squid, the bodies cut up if large
- 11/2 cups fruity red wine
- Several sprigs fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- 4 large Real Croutons
or plain Crostini
( optional) - Chopped fresh parsley leaves for garnish (optional)
- Put 2 tablespoons of the olive oil in a large skillet or Dutch oven with a lid over medium-high heat. Add the garlic and cook, stirring, until lightly browned, about a minute. Add the squid and stir, then lower the heat to medium and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. (At this point, you may let the dish sit for an hour or two, covered, before proceeding.)
- Uncover, sprinkle with salt and pepper, raise the heat, and cook until most but not all of the liquid has evaporated, about 5 minutes. Stir in the remaining olive oil, spoon the mixture over the croutons if you’re using them, and garnish with the parsley if you like.