Calamari Ragout

Course : Seafoods
Serves: 4
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2 tablespoons vegetable oil
2 pounds small squid -- cleaned, cut into thick rings
1 dash salt and pepper
2 tablespoons vegetable oil
2 medium leeks -- white part only, coarsely chopped
1 large shallot -- minced
1 clove garlic -- minced
1 1/2 cups red wine
1 teaspoon szechuan peppercorns -- grounded
2 pieces star anise
3 strips orange zest
2 tablespoons cornstarch
3 tablespoons red wine
1 teaspoon soy sauce
1 dash salt and pepper

Preparation / Directions:

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.


Nutritional Information:

254 Calories (kcal); 14g Total Fat; (65% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 205mg Sodium

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