CookTeaser

We had Mussels on our mind. Cathie traipsed to Adam’s for a 2 lb bag of PEI’s. She called to say that Irene struck again, and there are none to be had until possibly the end of week. Any other suggestions? I suggested Squid, both tubes and tentacles. I had my eye on a Squid Stew from Food Network for awhile, and tonight was the night to have it. We also had a box of DeCecco Egg Fettuccine as the bed for my Stew. Who needs Mussels?

INGREDIENTS

2 pounds small Squid, cleaned & rinsed
3 TB of EVOO
1 large Onion, minced
1 14 Ounce can of diced Tomatoes
1 TB of Tomato Paste
2 Garlic cloves, peeled & sliced
1 Serrano Pepper sliced (or Pepper Flakes)
1 Cup of a good quality Red Wine
1 Bay Leaf
Fresh Thyme Leaves
Salt & Pepper to season
1/2 Cup of Kalamata Olives (or other small black olives)
1/2 Lemon Zest
Lemon Juice to season
1/4 Cup chopped, flat-leaf Parsley leaves for garnish

METHOD

1. Slice the Squid cross-wise into rings. Seperate the Tentacles.
2. Heat 2 TB of EVOO in a sauté pan & fry the Squid, tossing occasionally, for 5 minutes. Remove the Squid & set aside. Add another TB of EVOO to the pan & sauté the Onions until soft, but not coloured. Add the Tomatoes, Tomato Paste, Garlic, & Hot Pepper. Cook for 10 minutes.
3. Return Squid to the pan, add the Wine, Bay leaf, & Thyme. Season with Salt & Pepper. Cover & simmer until the Squid is tender, 40 minutes.
4. Remove the Bay leaf. Stir in the Olives & Lemon zest & continue to cook uncovered to reduce the juices, 10 minutes.
5. The dish should be like a stew, not a soup. Squeeze in some Lemon juice.
6. Taste & adjust the seasonings. Scatter on the Parsley, & spoon the Stew over the bed of Fettuccine.