Squid Stewed With Tomatoes, White Wine and Black Olives |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This recipe is from French Food at Home chef Laura Calder. Ingredients:
2 lbs small squid, cleaned and rinsed |
3 tablespoons olive oil |
1 large onion, minced |
4 -6 medium tomatoes, roughly chopped |
2 garlic cloves, peeled and minced |
1 red pepper (small, hot) |
1 cup dry white wine |
1 bay leaf |
1 handful fresh thyme leave |
1 pinch saffron (optional) |
to taste salt and pepper |
1/2 cup black olives (small) |
1/2 lemon zest |
1 dash lemon juice |
1/4 cup flat leaf parsley, chopped leaves for garnish |
Directions:
1. Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes.
2. Remove the hot pepper (if you can find it!) and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.
|
|