Grilled Squid With Red Wine Sauce Recipes

SQUID IN RED WINE SAUCE

Steps:

• Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
• Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.

GRILLED SQUID WITH RED WINE SAUCE

Steps:

• Whisk together ¼ cup of oil, 2 tblsps cilantro and half of garlic in a small bowl.
• Using kitchen shears, cut squid bodies down one long side; open flat.
• Using sharp knife, lightly score squid.
• Arrange in large, shallow baking dish in single layer.
• Pour garlic mixture over.
• Let marinate atleast 3 hours or overnight.
• Prepare grill (medium-high heat).
• Heat ¼ cup oil in heavy, large skillet over medium heat.
• Add vegetables, remaining garlic and tentacles.
• Simmer until vegetables are tender, about 15 minutes.
• Season.
• Add 2 tblsps cilantro.
• Grill marinated squid just until opaque, about 45 seconds per side.
• Divide sauce among plates.
• Top with squid.

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

CALAMARI IN RED WINE AND TOMATO SAUCE

Steps:

• Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
• In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
• Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.