Squid In Sherry Sauce Recipes

Steps:

• Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
• Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
• Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
• Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
• Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
• Roll and cut the pasta into the desired shape.
• How smooth and supple!

Steps:

• Method
• 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
• 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
• 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
• 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Steps:

• Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
• Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
• Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
• Serve salad with aioli.
• DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

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.