I hope everyone in the northeast (US) has stocked up on their staple supplies, milk, bread, eggs, etc. We are in for our first big winter storm named Jonas. We will see what the weather brings… My pantry is full, but my staples are a little different… chocolate, cookies, wine, and similar delectables. Guess I should make a stop to the grocery store!
Squid is a very popular seafood in Spain, you can easily find it on any restaurant’s menu as a tapa or as a main dish. You can also find it in at any fish market. Here in the US, it’s a little more difficult to find, but it’s out there if you look. Sometimes it’s fresh, sometimes I find it frozen. I think most people have tried calamari as an appetizer somewhere. Some people might not realize it’s squid! But there’s more to squid than fried tubes and tentacles. Today, we’ll try something a little different…
I made Calamares con Cebolla y Vino (squid with onion and white wine.) The combination might sound a little weird but its very good, and something you’ll come across in your travels through Spain. Vamos, let’s check it out.
- 1 lb (1/2 kilo) squid cleaned and sliced into 1/4 inch wide rings
- 2 onions
- 5 medium garlic cloves
- 1/2 tsp white pepper
- 3 bay leaves
- 1 1/2 cups white wine (I used Pinot Grigio)
- salt, pepper and olive oil to taste
Slice the onions into thin rings and cook with a drizzle of olive oil on medium heat until brownish. Add the garlic, squid rings, bay leaves and the white pepper and stir. Add the wine and reduce the heat to medium-low.
Let it simmer for about 15 – 20 minutes, to cook and reduce the liquid. Keep an eye on it, you don’t want the sauce to get too thick. If so, add some hot water (1/4 cup) or more wine! Season with salt and pepper and add some chopped parsley. (fresh is better)
Serve warm, Bon profit!
I am happy to be sharing this post with Fiesta Friday #103!