The secret to this recipe is to boil down the liquid released by the squid before adding the red wine. Serve with French bread and aioli, ideally flavored with saffron.
– 3 pounds squid, cleaned, hoods cut into ½-inch rings, tentacles left whole.
– 1 medium onion, chopped.
– 1 large carrot, peeled and chopped.
– 3 cloves garlic, minced.
– 2 tablespoons olive oil.
– 2 cups full-bodied red wine.
– Bouquet garni.
– French bread.
Step 1:Rinse the squid and let drain in a colander. Gently cook the onion, carrot, and garlic in the olive oil in a pot large enough to hold the squid. When the onion turns translucent, after about 10 minutes, add the squid and stir over high heat. Continue stirring until the liquid released by the squid completely evaporates.
Step 2:Add the red wine and the bouquet garni and simmer gently, partially covered, for 45 minutes. Remove the lid and simmer until the sauce cooks down and thickens slightly but still remains souplike. Season with salt and pepper and serve in heated soup plates. Pass the aioli and bread at the table.