Although my freezer requires a Tetris champion to touch anything without causing an avalanche, I bought frozen calamari. I know that fresh is better - I am not about to dispute this - but in the seemingly landlocked area I live in, fresh squid is not often a fiscally viable option. Thankfully, I am also aware that freezer space is incredibly precious real estate, so I am reducing the calamari, starting today. Had I known what I would cook for dinner, I would have bought the ingredients for a spectacular calamari ripini, taking me back to my diving week on the Italian island of Elba.
Squid are beautiful creatures, they posses majestic motion and, if they are not scared & swim away, look beautiful underwater - flourescent stripes down the sides, curious eyes, flapping wings. I had a wonderful dive in which I had barely gotten myself under the surface & I saw a squid, motionless, much more serene than myself or my dive buddies. Nonetheless, 4 of their kin are up for dinner tonight.
Calamari en Vino Rosso
3 cloves minced garlic
2 Tbsp olive oil
200g squid, cut into bite-sized pieces, scored on one side
300ml questionable red wine (the kind that's good enough to buy, not good enough to drink)
100ml tomato puree
1 tsp herbs de provence
1/4 preserved lemon
1 Tbsp chopped parsley
salt & pepper
Sautee garlic in olive oil. Add squid, turn heat down to low. Add wine, tomato paste & herbs. Allow to simmer for 1 hour. Add lemon, season to taste. Add parsley right before serving, either on a bed of couscous or with crusty bread. It'll take on the colour of the wine & will look like beef. It will, however, be soft & succulent after having stewed for an hour.
Close your eyes, listen to the wave of the sea rolling in, and, if desired, imagine that squid, waiting for you to join his underwater world.
11 hours ago