Grilled Squid With Red Wine Sauce Recipes

Steps:

• Put 2 tablespoons of the oil in a large skillet that can later be covered 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. (You can prepare the dish to this point and let sit for an hour or two, covered, before proceeding.) Uncover, season with salt and pepper, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish, and serve
• Pasta with Squid in Red Wine
• Add 2 cups chopped tomato (canned are fine), with their juice, to the sauce along with the wine. Cook as directed, reducing the sauce over high heat at the last moment if it is too watery and adding a teaspoon of minced garlic during the last 5 minutes of cooking. This will sauce about a pound of pasta.

Steps:

• Put 2 tablespoons 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.

Steps:

• Whisk together ¼ cup of oil, 2 tblsps cilantro and half of garlic in a small bowl.
• Using kitchen shears, cut squid bodies down one long side; open flat.
• Using sharp knife, lightly score squid.
• Arrange in large, shallow baking dish in single layer.
• Pour garlic mixture over.
• Let marinate atleast 3 hours or overnight.
• Prepare grill (medium-high heat).
• Heat ¼ cup oil in heavy, large skillet over medium heat.
• Add vegetables, remaining garlic and tentacles.
• Simmer until vegetables are tender, about 15 minutes.
• Season.
• Add 2 tblsps cilantro.
• Grill marinated squid just until opaque, about 45 seconds per side.
• Divide sauce among plates.
• Top with squid.

Steps:

• Put 2 tablespoons of the olive oil in a large skillet that can later be covered 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 to taste, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish if you like, and serve.
• Variations
• Add fennel seeds or crushed red chiles to alter the flavor entirely, or try one of these additions:
• Squid in Red Wine Sauce with Potatoes: Add some crisp-sautéed potatoes or croutons of bread to the finished dish for a contrasting texture.
• Squid in Red Wine Sauce with Tomatoes: Add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful. In this case, you might as well serve the dish over pasta.
• Squid
• Almost all squid is sold so clean it just needs a quick rinse to be ready for cutting up and cooking; some of it is even sold cut into rings. To make it even more convenient, squid, like shrimp, is one of those rare seafoods whose quality barely suffers when frozen, so you can safely tuck a two-pound bag in the freezer and let it sit for a month or two, defrosting it the day you're ready to cook. (Like shrimp, it will defrost quickly and safely when covered with cold water.)

Steps:

• Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
• Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
• To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
• Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
• Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.