Squid In Red Wine And Tomato Sauce Recipe - Cooking Index
Squid In Red Wine And Tomato Sauce Recipe - Cooking Index
Although I live in Athens, my connection to the islands is very strong -- my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story -- always best when you put your heart into it.
Type: Fish| 1/4 cup | 59ml | Olive oil |
| 3 cups | 187g / 6.6oz | Sliced onions |
| 1 lb | 454g / 16oz | Cleaned squid - tentacles left |
| Whole, bodies crosscut into 1/2" rings | ||
| 1 lb | 454g / 16oz | Plum tomatoes - chopped |
| 1 cup | 237ml | Dry red wine |
| 3 tablespoons | 45ml | Chopped fresh basil |
| 3 tablespoons | 45ml | Chopped fresh parsley |
| 2 tablespoons | 30ml | Chopped fresh oregano |
| 2 tablespoons | 30ml | Tomato paste |
| 1/4 teaspoon | 1.3ml | Dried crushed red pepper |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat olive oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 7 minutes. Add squid and saute 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
This recipe yields 4 servings.
Source:
Bon Appetit, May 2002
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