Ingredients:
- 1/4 cup [or 56.25 0.00] all-purpose flour
- 1 tsp [or 4.92892 0.00] Essence, recipe follows
- 1 lb [or 453.6 0.00] very small squid (bodies 4-inches long), cleaned, tentacles attached
- 4 tbl [or 59.1472 0.00] extra virgin olive oil
- 1/2 cup [or 112.5 0.00] minced onion
- 2 tsp [or 9.85784 0.00] minced garlic
- 2 cup [or 450 0.00] chopped, seeded tomato
- 1 bay leaf
- 1 tsp [or 4.92892 0.00] salt
- 1/2 tsp [or 2.46446 0.00] fresh cracked black pepper
- 1/2 tsp [or 2.46446 0.00] sugar
- 12 oz [or 340.2 0.00] bottle Abita amber
Directions:
In a small mixing bowl, season the flour with the Essence. Dust the squid in the seasoned flour and set aside on a plate. Heat the olive oil in a sauti pan set over a medium-high heat. Add the squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels.
To the fat in the pan, add the onions and sauti for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer. Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
To the fat in the pan, add the onions and sauti for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer. Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Category:
Dinner-Fish
Source:
Emeril Lagasse