This recipe is from our friend Bill, who has a "slight squid obsession." This simple 30-minute recipe makes that obsession contagious!
- 1 pound of Squid
- 1 box of Pomi Chopped Tomatoes (San Marzano is also good)
- 1 tablespoon of Butter
- 1 tablespoon of Olive Oil
- 1 tablespoon of chopped Garlic
- 1 tablespoon of chopped Shallot
- 2 tablespoons of Dry White Wine
- 2 tablespoons of Chicken Stock
- Lemon Juice
- One fresh anchovy fillet, chopped
- Jalepeno Pepper (I prefer jarred for this), coarsely chopped
- Fresh Basil
- Salt & Pepper
Instructions for Tomato:
- Heat olive oil on medium high heat.
- Saute garlic and shallots until shallots are clear, garlic just lightly toasted.
- Add anchovy and blend.
- Add white wine, stock and butter. Reduce until it starts to thicken like a roux.
- Gradually blend in tomato to maintain heat.
- Once all tomato is in, reduce heat and let simmer.
- Salt and pepper to taste (don't be skimpy with either is my recommendation).
- Tear several basil leaves and blend in.
Instructions for Squid:
- Rinse and slice tubes into rings. Trim "long" tentacles. Slice tentacles in half the long way so you have two sets of legs for each bunch.
- Place squid in a gallon zip-lock bag with juice of half a lemon. Pinch of salt and pepper.
- Marinate while tomato simmers but not more than 15 minutes.
- Bring 4 cups of salted water to a boil.
- Drop squid in for 1 1/2 minutes—do not overcook them!
- Strain immediately.
- Place in sauce pan removed from heat. Gradually add tomato so there is more squid than tomato, and toss together.
- Serve in a bowl with basil garnish.