Squid ChardonnayFrom jo_jo_ba 9 years ago
- 1 tsp olive oil shopping list
- 2 heads garlic, peeled shopping list
- 2 pounds squid, cleaned and rinsed, the bodies cut into 1/2-inch rings, the tentacles split if large shopping list
- 1 teaspoon paprika shopping list
- 1 tablespoon cornstarch shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon dried tarragon shopping list
- 1/2 teaspoon freshly ground black pepper or to taste shopping list
- 1 cup Chardonnay shopping list
- 1 pound new red potatoes, quartered and steamed until cooked shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Heat olive oil over medium-low heat in an oven-proof pot.
- Add the garlic and cook, stirring occasionally, until the cloves barely begin to color.
- Add the squid and stir briefly.
- Still over medium-low heat, sprinkle on the paprika and cornstarch and stir well.
- Add the cinnamon, tarragon, and pepper, and stir to blend.
- Add the wine; stir, raise the heat to medium-high and bring to a boil.
- Stir once more, cover, and place in the oven.
- When the squid has cooked for 1 hour, remove it from the oven and stir, mashing the garlic cloves along the sides of the pot.
- Squid will have shrunk considerably. If it is swimming in a good deal of liquid, remove the cover. If not, leave the cover on the pot.
- Return the squid to the oven for another 30 minutes. Add the cooked potatoes, stir and serve.
The Cookjo_jo_ba Oshawa, CA
The Rating2 people
This sounds excellent. Very creative. Thanks.merlin in San Francisco loved it
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