How to cook Squid with Cider
- 2 pounds (1 kg) squid
- 3 1/2 ounces (100 g) butter
- 1 tablespoon (15 mL) olive oil
- Cayenne pepper to taste
- Coriander seeds to taste
- 5 garlic cloves, roughly cut
- 4 cups (1 L) sweet cider
- 1 large bunch parsley, finely minced
- 2 thick toasts (sold toasted), crumbled
- Salt and pepper to taste
- 1 small glass Calvados (optional)
- Cut squid into 1/2-inch to 3/4-inch (1-cm to 2-cm) cubes.
- Melt butter add olive oil.
- Brown squid over high heat then add cayenne pepper and coriander seeds.
- Cook for 2 minutes, stirring.
- Add garlic cloves pour in half (500 mL - 2 cups) of sweet cider.
- Gently boil for 30 minutes (do not reduce sauce).
- Squid must be golden brown.
- Mix in minced parsley and crumbled toasts.
- Sprinkle with quite a bit of pepper.
- Pour in remaining cider bring to boil, stirring, to 'melt' toasts.
- Cook over low heat, uncovered to thicken sauce, mixing every once in a while, for approximately 1 1/2 hours.
- Taste to check for seasonings (pepper and salt).
- Cook over very low heat, covered.
- 5 minutes before serving, uncover casserole.
- If desired, pour in a small glass of Calvados.
Cook squid slowly.
Serve the Squid with Cider with white rice (bastamati, a light long-grain rice with a hint of a nutty flavor, preferably).
Suggested wine: red Anjou Village
This recipe for Squid with Cider serves/makes: 6
The Squid with Cider recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed