Squid And Leeks In Red Wine

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   1. Heat the olive oil in a Dutch oven and, when hot, add the leeks and a large pinch of salt. Saute for 10 minutes or so, turning them carefully so as not to damage them, until they're pretty cooked through. Remove them to a bowl.

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   2. Add the squid to the same oil, add another pinch of salt, and stir for several minutes until the liquid they exude has been almost entirely evaporated.

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   3. When almost all the liquid is gone: sprinkle over the flour, stir and cook for another minute or so.

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   4. Add the seasoning, herbs, and garlic and, stirring all the while, slowly add the red wine, then the water.

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   5. Bring to a boil and gently slip the leek sections back into the pan, one by one, easing each into place between the squid sections.

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   6. Cook, covered, at a bare simmer for about 1 1/2 hours.

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   8. Scatter the surface with the croutons and chopped parsley at the moment of serving (in the cooking utensil.)

* Per serving · 4 servings · Values may vary.

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