Preparation:
Clean the small squid and cut into thick rings. Pat the squid dry very well with paper towels.
Heat a saute pan over high heat. Add 2 tablespoons of olive oil and heat for 30 seconds. Add the squid and stir-fry for about 2 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
In another saucepan, heat 2 tablespoons of vegetable oil. Add the leeks, shallot and garlic. Sweat for 10 minutes over medium-low heat with a lid on. Stir occasionally to prevent scorching and add a little water if required. Add the squid and then add 1 1/2 cups red wine, szechuan peppercorns, star anise and orange zest.
Cover the mixture and simmer over low heat for 40 minutes to 1 hour. The squid should be very tender.
In a small bowl, combine the remaining 3 tablespoons of red wine with the cornstarch. Stir this slurry into the simmering calamari. Cook for another 2 minutes. Correct the seasoning with soy sauce and salt and pepper. |
