Squid in Beer Sauce Recipe

Name: Squid in Beer Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon Essence, recipe follows; 1 pound very small squid (bodies 4-inches long), cleaned, tentacles attached; 4 tablespoons extra virgin olive oil; 1/2 cup minced onion; 2 teaspoons minced garlic; 2 cups chopped, seeded tomato; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon fresh cracked black pepper; 1/2 teaspoon sugar; 1 (12-ounce) bottle Abita amber; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 pound very small squid (bodies 4-inches long), cleaned, tentacles attached
4 tablespoons extra virgin olive oil
1/2 cup minced onion
2 teaspoons minced garlic
2 cups chopped, seeded tomato
1 bay leaf
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon sugar
1 (12-ounce) bottle Abita amber
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
In a small mixing bowl, season the flour with the Essence.
2
Dust the squid in the seasoned flour and set aside on a plate.
3
Heat the olive oil in a saute pan set over a medium-high heat.
4
Add the squid in batches and cook until just golden, about 1 minute per side.
5
Drain on paper towels.
6
To the fat in the pan, add the onions and saute for 3 minutes.
7
Add the garlic and cook for 30 seconds.
8
Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes.
9
Add the beer.
10
Return the squid to the pan and lower the heat to medium-low.
11
Simmer until thickened and the squid are tender, about 20 minutes.
12
Combine all ingredients thoroughly and store in an airtight jar or container.
13
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
14
Published by William and Morrow, 1993.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1 teaspoon Essence, recipe follows, 1 pound very small squid (bodies 4-inches long), cleaned, tentacles attached, 4 tablespoons extra virgin olive oil, and more.

Yes, Squid in Beer Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squid in Beer Sauce

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