Among my favorite squid dishes. Although sautéing, stir-frying, and deep-frying are good, fast techniques for squid, they tend to be messy because of squid’s marked tendency to spatter when cooked in oil. A gentle braise in flavorful liquid and seasonings is the perfect alternative, and this one, with its Provençal spirit, is delicious and warming. See page 98 if you buy squid that hasn’t been cleaned. Crusty bread is a must; keep the vegetable simple.

　　

Ingredients

makes 4 servings

　　3 tablespoons extra virgin olive oil

　　5 garlic cloves, peeled and crushed

　　2 pounds cleaned squid, the bodies cut up if large

　　1 cup fruity red wine

　　Several fresh thyme sprigs or 1 teaspoon dried

　　Salt and black pepper to taste

　　Chopped fresh parsley leaves for garnish, optional

　　

Step 1

Put 2 tablespoons of the oil in a large skillet that can later be covered and turn the heat to medium high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat and add the wine. Stir, add the thyme, and cover.

　　

Step 2

Cook at a slow simmer until the squid is tender, about 45 minutes. (You can prepare the dish to this point and let sit for an hour or two, covered, before proceeding.) Uncover, season with salt and pepper, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish, and serve

　　

Pasta with Squid in Red Wine

Step 3

Add 2 cups chopped tomato (canned are fine), with their juice, to the sauce along with the wine. Cook as directed, reducing the sauce over high heat at the last moment if it is too watery and adding a teaspoon of minced garlic during the last 5 minutes of cooking. This will sauce about a pound of pasta.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.