Braised Squid With Hungarian Wax Peppers And Feta

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   ["Using sharp knife, cut tubes into 3/4"" rings. If any tentacles are especially larger than the others, halve. Dry well with paper towels. Let continue to air dry while you cook the rest of the ingredients.", "In large deep skillet, heat 2 tablespoons olive oil over medium heat. Add onions; cook 5 minutes. Add peppers and cook 15 minutes more, or until onions and peppers are tender and just starting to brown, stirring often. (If the mixture becomes too dry and starts to stick, add a tablespoon or two of water, broth, clam juice or olive oil.) Add garlic and cook 1 minute more, or until tender and fragrant, stirring constantly.", "Increase heat to high; add 1/3 cup wine. Reduce down completely. Transfer onion mixture to bowl.", "Now you want to cook the squid. You may want to cook it in two batches to make sure that the squid has room to sear and brown, not steam. Over high heat, add oil (in parts, if cooking squid in parts). Add squid and cook 3-4 minutes, turning once or until just starting to turn golden. Add 1/3 cup wine and reduce down completely.", "Add remaining wine, clam juice, onion mixture and thyme to skillet; season very lightly with salt and pepper. Bring to a boil. Reduce heat; make sure mixture is at a gentle simmer; cover. Cook 45-50 minutes, or until squid is very tender, stirring two or three times. Stir in most of the feta, until completely melted.", "Serve over a bed of orzo, if desired, and sprinkle with remaining feta. Make sure you have bread to dunk into all the sauce in the skillet. (Alternatively, you could toss the squid with pasta - but, I would still make sure to get a loaf of bread for sauce dipping.)"]

* Per serving · 4 servings · Values may vary.