Beer-Infused Mini Squid Delight
This innovative seafood dish, inspired by the culinary creativity of Rincon de Pepe, a renowned restaurant and tapas bar in Murcia, offers a unique spin on squid. Mini squids, bursting with flavor, are the stars of this recipe. If you can't find these diminutive delights, no worries; you can slice up larger squid into delectable rings. The secret to this dish's excellence lies in the tantalizing beer-infused sauce that ties it all together.
Ingrediënten
For 4 servings
- 1 pound of small squid with tender tentacles and bodies no longer than 4 inches, cleaned
- 4 tablespoons of premium olive oil
- 3 garlic cloves gently crushed
- 1 medium Vidalia or other sweet onion finely chopped (approximately ⅔ cup)
- 1 medium tomato peeled, deseeded, and finely diced (about ⅔ cup)
- 1 bay leaf
- ¼ teaspoon of sugar
- A pinch of kosher or sea salt
- Freshly ground black pepper to taste
- ⅓ cup of your favorite beer
Instructies
- To ensure a splatter-free frying experience, make sure to thoroughly dry the squid.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the crushed garlic and sauté until it turns a light golden hue.
- Incorporate the finely chopped onion, reduce the heat to low, cover, and let it simmer for 10 to 15 minutes, or until the onion reaches a tender state without browning.
- Stir in the diced tomato, bay leaf, sugar, salt, and a pinch of black pepper.
- Increase the heat to medium and cook uncovered for approximately 5 minutes.
- Set this mixture aside.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the mini squid bodies and delicate tentacles and sauté for about 2 minutes.
- Pour in the beer, reduce the heat to low, cover, and let it simmer for 10 minutes.
- Now, combine the beer-infused squid with the tomato mixture and continue to cook, covered, for another 25 minutes.
- Once done, transfer the delectable squid to a serving platter.
- Simmer the sauce uncovered, occasionally stirring, until it thickens to perfection.
- Reintroduce the squid into the skillet and let it cook until tender, which should take about 10 more minutes.
- Don't forget to remove the bay leaf before serving this hot, beer-infused delight.
Notes / Tips / Wine Advice:
Enjoy your modern twist on this classic recipe!
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