-
1
Put 2 tablespoons of the olive oil in a large skillet that can later be covered and turn the heat to medium-high.
-
2
Add the garlic and cook, stirring, until lightly browned.
-
3
Add the squid and stir, then lower the heat and add the wine.
-
4
Stir, add the thyme, and cover.
-
5
Cook at a slow simmer until the squid is tender, about 45 minutes.
-
6
Uncover, season to taste, raise the heat, and cook until most but not all of the liquid has evaporated.
-
7
Stir in the remaining olive oil, garnish if you like, and serve.
-
8
Add fennel seeds or crushed red chiles to alter the flavor entirely, or try one of these additions:
-
9
Squid in Red Wine Sauce with Potatoes: Add some crisp-sauteed potatoes or croutons of bread to the finished dish for a contrasting texture.
-
10
Squid in Red Wine Sauce with Tomatoes: Add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful.
-
11
In this case, you might as well serve the dish over pasta.
-
12
Almost all squid is sold so clean it just needs a quick rinse to be ready for cutting up and cooking; some of it is even sold cut into rings.
-
13
To make it even more convenient, squid, like shrimp, is one of those rare seafoods whose quality barely suffers when frozen, so you can safely tuck a two-pound bag in the freezer and let it sit for a month or two, defrosting it the day youre ready to cook.
-
14
(Like shrimp, it will defrost quickly and safely when covered with cold water.)
