Squid Braised in Red Wine Sauce
(Courtesy of serious eats.com and Mark Bittman; recommended by CS member, Andy Howell!)
Seriouseats says: Low in fat and generally delicious, these scale-less wonders are solid options for those with little in the way of fundage. Squid in particular is one of my favorites, whether it’s in a pasta dish or sautéed with a little lemon. Squid is notoriously difficult to cook correctly over high heat, but Mark Bittman’s recipe avoids that whole boondoggle by employing a 45-minute braising time. The result is perfectly textured seafood with a deep, wine-infused flavor.
Two quick notes if you should endeavor to persevere: first, while I’m usually an advocate of fresh herbs, dried thyme goes beautifully here. Second, the recipe asks for a fruity wine. I used Yellowtail Shiraz, which isn’t exactly high-end stuff, and it worked really well. Plus, we drank the rest of the bottle the next day. Bonus.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, crushed
- 1 pound cleaned squid, the bodies cut up if large
- 1/2 cup fruity red wine, like Côtes-du-Rhône
- Several sprigs fresh thyme, or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- Chopped fresh parsley for garnish, optional
Preparation
Put 1/2 tablespoon olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.
