The big news story in Southern California right now are the giant Humboldt squid swimming off the coast of San Diego. Normally these large aggressive squid are found a lot further down on the coast of Mexico and deep in the Sea of Cortez. For what ever reason they are now here for awhile. With the squid on my mind, I knew I had to cook some this week, but the much smaller ones from the Monterey region. With a quick trip to my favorite San Francisco Asian market, I had everything I needed to prepare them. It only took a few minutes to clean the squid and prep the rest of the ingredients, then about an hour of a gentle simmer. Dinner is now ready with slices of bread for all the good juices.
1 pound fresh squid, cleaned
1/2 yellow onion, sliced
1 large Roma tomato, diced
4 cloves garlic, sliced
1 cup white wine (and one or two for yourself)
Pinch red chili flakes
Pinch saffron (optional)
Dash extra virgin olive oil
1 bay leaf
Salt/Pepper to taste
1. Saute the onion, garlic and tomato in olive oil for a few minutes.
2. Add the Squid and the rest of the ingredients.
3. Cover and simmer slowly for one hour.
4. Remove bay leaf and check seasoning.
Yield = 2-3 Serve with slices of crusty rustic bread