Spanish-style Beer-Braised Squid
Spanish-style Beer-Braised Squid
Chipirones en Cerveza
Equipment
- medium skillet
- wooden spoon
- Cutting board
- Chef’s knife
Ingrediënten
- 1 pound small squid with tentacles bodies no more than 4 inches long, cleaned
- 4 tablespoons olive oil
- 3 garlic cloves lightly smashed
- 1 medium onion such as Vidalia or other sweet onion, finely chopped (about ⅔ cup)
- 1 medium tomato peeled, seeded, and finely chopped (about ⅔ cup)
- 1 bay leaf
- ¼ teaspoon sugar
- Kosher or sea salt
- Freshly ground black pepper
- ⅓ cup beer
Instructies
- Pat dry the squid completely to prevent splattering during frying.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the smashed garlic and cook, stirring, until the garlic turns lightly golden.
- Stir in the finely chopped onion, reduce the heat to low, cover, and cook for 10 to 15 minutes or until the onion is tender but not browned.
- Stir in the finely chopped tomato, bay leaf, sugar, salt, and pepper.
- Increase the heat to medium and cook, uncovered, for about 5 minutes.
- Set aside.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the squid bodies and tentacles and cook for about 2 minutes.
- Stir in the beer, reduce the heat to low, cover, and cook for 10 minutes.
- Stir in the tomato mixture and cook, covered, for 25 minutes more.
- Transfer the squid to a platter.
- Cook the sauce, uncovered and stirring occasionally, until thickened.
- Return the squid to the skillet and cook until tender, about 10 minutes more.
- Discard the bay leaf and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Spanish-style Beer-Braised Squid with a crisp Spanish white wine such as Albariño or a light-bodied Spanish red like Tempranillo. These wines complement the rich flavors of the dish without overpowering it.Nutritional Information
Calories: 280 kcal | Carbohydrates: 12 g | Protein: 15 g | Fat: 20 g | Fiber: 2 g | Sugar: 3 g
