Squid Pro Quo

Heat a dutch oven on the stovetop until very hot and toss in a small fennel bulb, a couple of onions, carrots, and stalks of celery that you have sliced into half inch strips about the width of your iphone. Add two cups of squid cut into pieces of a similar size and width as the vegetables plus about a quarter cup of olive oil. Stir quickly over high heat for about a minute.

Now add:

• 2 or 3 anchovy-fillets minced

• Juice of 1 large lemon

•1 tablespoon of finely minced capers

•1/2 cup of chopped green olives

•1/2 cup of crisp white wine

• 1/2 cup quickly minced Italian parsley 

• 1/2 cup quickly minced garden herbs including marjoram, mint, thyme, and sage.

• 1 tablespoon (smoked) paprika

• 2 teaspoons of black pepper

• 1/2 cup of organic vegetable stock

• A few lobes of thinly sliced garlic 

Toss everything quickly into the Dutch oven, cover tightly, and lower the flame to no more than a wisp. Simmer covered for about half an hour without removing the top of the Dutch oven even to peek, only shaking the pot around vigorously every once in a while.

After cooking, season the squid quickly with a few splashes of White Balsamic vinegar or similar condiment, plus another squeeze or two of lemon juice, splash of olive oil, and a dash of white pepper to taste. Quickly cover the Dutch oven again and keep it covered until you are ready to plate the dish. 

Serve over rice or quinoa* accompanied by an arugula salad in balsamic vinaegrette, and a few pieces of well-garlicked, olive-oiled, sea-salted-and ightly-toasted country style bread, and a crisp cold-climate white wine of your choice.

*You can also add cooked (brown rice) penne or fusilli noodles to the dutch oven in the final few minutes for a fine calamari pasta.