This is cooked quick and hot, then low and slow. A bit disconcerting if your used to cooking squid quickly to avoid the rubber band effect but have faith the result is tender squid in a rice sauce.
Wine Suggestion: This went perfectly with a Bodegas Tradición dry Oloroso VORS whose very refined character plus muscle and body stood up to the rich brandy, cream and tomato flavour, while the deep nutty flavours complimented the squid. A dry, smooth and round wine with a gentle and persistent texture.
Squid with Brandy & Cream – serves 4
- 50g butter
- 1 large onion, finely diced
- 3 thyme sprigs, leaves stripped
- 2 bay leaves
- 6 garlic loaves, chopped
- 300ml passata
- 1kg cleaned large squid
- sunflower oil
- 125ml brandy
- 4 tbsp double cream
- flat-leaf parsley, finely chopped (to serve)
Melt the butter in a casserole dish, then add the onion, thyme and bay leaves with plenty of black pepper. Fry gently for about 15 minutes or until the onion is soft and golden. Stir in the garlic. Turn the heat off and stir in the passata, then leave to stand while you fry the squid.
Cut the squid in half lengthways, then chop each half widthways into ribbons. Cut the fins and tentacles to a similar size. Dry the squid well with paper towels.
Put a large frying pan over a high heat and wait until it get smoking hot. Add a glug of sunflower oil and about a third of the squid with a good pinch of salt. Fry hard, stirring occasionally, until well coloured. Repeat until all the squid has been browned. Put each batch into the casserole dish with the tomato sauce.
Put the casserole back over the heat and add 100ml water. Stir well and bring to a simmer. Add 100ml of brandy and put the lid back on. Simmer very gently for 40 minutes, then a further 20 minutes with lid ajar so the juice reduces a little. When the squid is tender stir in the rest of the brandy and the cream. Serve with chopped parsley sprinkled over.
(Original recipe by Valentine Warner in BBC Good Food Magazine, March 2010.)
Good Food March 2010