Squid Pro Quo

Heat a dutch oven on the stovetop until very hot and toss in a small fennel bulb, a couple of onions, 2 or 3 carrots, a couple of red peppers, and 2 or 3 stalks of celery that you have sliced into finger-sized strips about the width of your iphone. Your looking for about four cups in total, After searing and stirring the vegetables in the dry dutch oven for a couple of minutes so that they can become nicely aromatic, add 2-3 cups of fresh or defrosted squid  cut into thin ringlets or strips of a similar width as the vegetables. Quickly ad about a quarter cup of olive oil and stir for thirty seconds. Now quickly add :

  • 2 or 3 anchovy-fillets minced
  • 3 or 4 lobes of garlic smashed and minced
  • Juice of a large lemon
  • 1 tablespoon of finely minced capers
  • 1/2 cup of chopped green olives
  • 1 cup of crisp white wine
  • 1/2 cup roughly minced Italian parsley 
  • 1/2 cup roughly minced garden herbs including marjoram, mint, thyme, and sage.
  • 1 tablespoon (smoked) paprika
  •  2 teaspoons of black pepper
  •  1 teaspoon of sea salt
  •  1/2 cup of organic vegetable (or chicken) stock

Toss everything to mix, cover tightly, and lower the flame to no more than a wisp. Simmer covered for 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 the cooking time has elapsed, add in a splash of White Balsamic vinegar (or late-harvest white wine), plus another squeeze of lemon juice, another splash of olive oil, and a dash of white pepper to taste. Quickly cover the Dutch oven again, turn off the flame and let the pot remain covered until you are ready to dine.

Serve over rice or quinoa* accompanied by an arugula and tomatoe salad in balsamic vinaegrette and sourdough garlic toast. Enjoy with a glass of crisp viognier or reisling wine.

*You can also add cooked penne or fusilli noodles directly into the dutch oven in the final minutes for a lovely calamari pasta.