Squid In Red Wine Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons extra virgin olive oil
- 5cloves garlic, crushed
- 2pounds cleaned squid, the bodies cut up if large
- 1cup fruity red wine
- Several sprigs fresh thyme, or 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- Chopped fresh parsley for garnish, optional
Nutritional analysis per serving (4 servings)
361 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 714 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I've made this for years since it appeared in the Minimalist Cook books. I used a variation that Bittman recommends in a note accompanying the recipe. I use a Rhone Wine. At the end of cooking after the sauce is being reduced, I add diced or whole peeled tomatoes (canned is fine) and red pepper flakes. Garnish with parsley. We serve it over rice.
I sauteed some very thinly sliced bella mushrooms in butter (I know) and added those, followed by a few (too many, perhaps) dashes of crushed red pepper as I was seasoning it...hence, was inspired to calm it all down and tie the flavors together with a healthy douse of heavy cream. Because I had it in the fridge and I'd never done this before with a red sauce :)
I've made this for years since it appeared in the Minimalist Cook books. I used a variation that Bittman recommends in a note accompanying the recipe. I use a Rhone Wine. At the end of cooking after the sauce is being reduced, I add diced or whole peeled tomatoes (canned is fine) and red pepper flakes. Garnish with parsley. We serve it over rice.
Advertisement