Squid with Cider Recipe

Serves/Makes: 6


  • 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)
How to cook Squid with Cider:
  • 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 (more Squid/Cuttlefish recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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