Slow Cooked Squid
The famous chef Raymond Blanc once said, “Squid can only be cooked two ways: either very fast or very slow. 1 minute or 1 hour.” My interpretation of his recipe takes the latter approach. By doing so, you are able to draw out the subtle flavors of squid that is typically lost during usual preparations (e.g. fried calamari). Paired with provencal ingredients, this squid dish is simply magical.
4 whole squids
1 white onions sliced
1 can of crushed tomatoes (San Marzano if possible)
4 cloves of garlic sliced
Fingerling potatoes or quartered red potatoes
A bunch of thyme, bayleaf, parsley tied into a neat bundle (bouquet garni if you want to be fancy)
Fresh basil - julienned
2 tsp of smoked paprika
1 cup of white wine (your choice)
Separate the squid’s body and tentacles - leave the purplish skin intact! That’s the flavor and texture.
Cut open the squid tube (remember to remove the quill first so you don’t shatter it). Separate into 4 pieces (depending on the size of your squid).
Score each piece of the body — as it cooks it will curl up and create a beautiful pattern, while also tenderizing and allowing for extra surface area to absorb the broth.
In a large pot, sauté the onions in olive oil with S&P to taste for 8 minutes, or until soft.
Add in garlic and continue to cook until fully soft.
Add crushed tomatoes, paprika, and bouquet garni.
Let simmer for about 5 minutes.
Let simmer for another 5 minutes.
Meanwhile, in a separate dry pot, heat until screaming hot.
Then add the wine into said hot pot in a steady stream to instantly reduce and remove the alcoholic sharpness.
Combine reduced wine with your pot and cover for 1 hour on medium heat (every 15 minutes just stir a bit to ensure nothing sticks to the bottom).
20 minutes from the end, add in the potatoes.
Plate and garnish with basil.