Then again, I'd also heard that if you braise squid for an hour or so that it becomes meltingly tender. I've wanted to try that for years & finally got around to it over the holidays. I bought a box of whole, frozen squid from Bob's Seafood in St. Louis, and Jerad & I learned how to clean the squid by watching YouTube videos.
|Jerad did all the cleaning because I was kind of grossed out.|
We braised the meat in a smoky & spicy tomato sauce, which we ate with lots of crusty French bread for dipping. This, with a couple bottles of red wine, was our Christmas dinner.
I can see also making this to serve over pasta as well. So good! And since we have some squid left in the freezer, I'm going to try braising it in a white wine & garlic butter sauce.
Tomato Braised Calamari
adapted from Vanilla Basil
3 large cloves garlic, minced
14.5-ounce can diced tomatoes
1 cup dry white wine
2 tablespoons tomato paste
1 bay leaf
1/2 tablespoon smoked paprika
2 tablespoons fresh oregano leaves
2 tablespoons fresh thyme leaves
1 teaspoon freshly ground coarse black pepper
1 teaspoon Kosher salt
1/2 teaspoon crushed red pepper flakes
1 pound calamari, cleaned & cut into rings
- In a large saucepan, heat the oil over medium heat. Add the garlic & cook gently, without browning, just until fragrant.
- Add the tomatoes, wine, tomato paste & seasonings. Bring to a simmer. Add the squid.
- Simmer over medium-low heat (uncovered) for about an hour. The squid should be melt-in-your-mouth tender when it's done, and the sauce should have reduced & thickened. Taste for seasoning.
- Serve in bowls with plenty of crusty French bread for dipping.
I’ve shied away from cooking squid because I’ve also heard the 1 minute or 1 hour rule. But braising is a great way to go, and this sounds delicious. This recipe reads really well – by which I mean, the list of ingredients sounds really balanced (all the flavors complement each other). I particularly like the idea of using it as a pasta sauce, which is how I’ll probably make it.
Post a Comment