Prep 10 mins
Cook 13 mins
This is a wonderful appetizer or side dish that my Portuguese ex-mother-in-law used to make as part of the Sunday feast. If you have any questions e-mail me: AlanLeonetti@q.com
- 2 -3 lbs of fresh squid
- 1 cup white wine
- 1 cup of pure extra virgin olive oil
- 1 small onion (slightly chopped or sliced)
- 1 cup fish stock
- 1⁄2 teaspoon ginger
- 3 -4 bay leaves
- 1 dash salt
- 1 dash pepper
- 1 tablespoon granulated garlic
- 1⁄2 teaspoon curry powder
- Clean the squid thoroughly removing the plastic type bone, the beak, and the ink sack.
- Cut the large pieces into smaller pieces. Place the pieces of squid, including the tentacles on the side.
- In a large saucepot, heat the oil and saute the onions and garlic, about 5 minutes.
- Blend and add the curry powder, ginger, and pepper and stir for a minute or two.
- Add the wine, fish stock, bay leaves and salt and bring to a boil, then reduce to the lowest heat and steam for 5 minutes.
- Add the squid and simmer for only 1 minute.
- Divide the squid and the liquid mixture into small separate serving bowls, and serve immediately with crusty bread to sopp up the liquid.