This braised squid is slowly cooked with red wine and onions, making a sweet sauce that you’ll want to dip your bread into.
Let me start off by saying that this braised squid is one of my favorite recipes ever.
For those who haven’t tried squid before, this recipe would be a great place to start. It’s lighter and healthier than deep frying them, and, as far as I’m concerned, much tastier. This recipe comes from my husband, a fisherman, and it is one of the classic ways to prepare squid here in Spain.
Squid come in lots of varieties and sizes.
Where he goes fishing in search of the famous Denia red shrimp, further out, only the tougher, bigger varieties can be found. These tougher varieties are much less desirable, and cheaper. In fact, they are often bought by other fishermen as bait for catching other types of fish.
It’s a shame, though, because they can easily be converted into something glorious with a little time, some red wine, and some onions.
Don’t have a large, cheap, tough squid?
Don’t fear; you can make this with any variety, judging when it is done by its tenderness. I also make this with smaller squid occasionally when I have them on hand.
Another concern you may have: I don’t particularly like foods that taste like the alcohol that has been used to cook them. Here, though, the squid doesn’t taste like red wine, but instead the wine and onions fuse into a sweet, thick sauce that you’ll want to dip some bread into; if you eat bread, of course.
Most of the time, the process takes about 45 minutes to an hour.
If you have a less tough squid, or use smaller ones, it will probably take less time than that, though. Really, the best way to judge when your squid is ready, is by testing it with a fork to determine when it has become tender. Once that happens, let the enough liquid evaporate that you end up with a thick, sweet sauce.
Serve as an appetizer or main dish. It is especially good with some bread for dipping into the squid.