SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.6
  • Total Fat: 4.7 g
  • Cholesterol: 528.1 mg
  • Sodium: 118.6 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 40.8 g

View full nutritional breakdown of Squid Chardonnay calories by ingredient
Report Inappropriate Recipe

Squid Chardonnay

Submitted by: JO_JO_BA

Introduction

An excellent and elegant way to present this gift from the sea: braised in a dry Chardonnay with garlic and potatoes An excellent and elegant way to present this gift from the sea: braised in a dry Chardonnay with garlic and potatoes
Number of Servings: 4

Ingredients

    1 tsp olive oil
    2 heads garlic, peeled
    2 pounds squid, cleaned and rinsed, the bodies cut into 1/2-inch rings, the tentacles split if large
    1 teaspoon paprika
    1 tablespoon cornstarch
    1/2 teaspoon ground cinnamon
    1/2 teaspoon dried tarragon
    1/2 teaspoon freshly ground black pepper or to taste
    1 cup Chardonnay
    1 pound new red potatoes, quartered and steamed until cooked

Directions

Preheat the oven to 350 degrees F.
Heat olive oil over medium-low heat in an oven-proof pot.
Add the garlic and cook, stirring occasionally, until the cloves barely begin to color.
Add the squid and stir briefly.
Still over medium-low heat, sprinkle on the paprika and cornstarch and stir well.
Add the cinnamon, tarragon, and pepper, and stir to blend.
Add the wine; stir, raise the heat to medium-high and bring to a boil.
Stir once more, cover, and place in the oven.
When the squid has cooked for 1 hour, remove it from the oven and stir, mashing the garlic cloves along the sides of the pot.
Squid will have shrunk considerably. If it is swimming in a good deal of liquid, remove the cover. If not, leave the cover on the pot.
Return the squid to the oven for another 30 minutes. Add the cooked potatoes, stir and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






Great Stories from around the Web


Rate This Recipe