Squid and Leeks in Red Wine

February 13, 2009 | By | COMMENTS

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I’ve got a Valentine’s Day gift for you. It has a fancy French name–”Estouffade de Calmars aux Poireaux”–and it may be the most perfect thing for you to make tomorrow night as you try to seduce your Valentine.

What makes it so seductive? For starters, look at the color: a deep reddish/purple, it positively screams passion and romance. Secondly, the smell: there is no smell greater, in all of cooking, than the smell of red wine stewing away on the stove. And, finally, the effect: the resulting dish is quite satisfying, but not heavy at all. You’ll have so much energy for a post-dinner romp, even Cupid would blush at the result.

The recipe comes from a book I’ve long wanted to cook from, but always avoided for one reason or another: Richard Olney’s Simple French Food.

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This is a classic French cookbook, one celebrated by thousands of chefs, and I love to flip through it but I rarely know what to cook from it. Then yesterday a dish flashed into my brain–”squid cooked in red wine”–and I couldn’t remember which book I saw it in and then suddenly I remembered: “Simple French Food.”

I ran out to get the ingredients and, surprisingly, it wasn’t very expensive: 2 pounds of squid cost little more than $10; 2 pounds of leeks cost $5; and the rest–the garlic, the herbs, and the croutons–were very, very cheap. The wine, of course, can be as cheap or expensive as you want it to be: I settled on a $7 bottle of Côtes du Ventoux and we were very happy.

Here’s how you proceed.

Squid and Leeks in Red Wine

from Richard Olney’s Simple French Food

Ingredients:

The white and pale green parts of 2 pounds of leeks, cut into 2-inch lengths

**[NOTE: Leeks can be very, very dirty on the inside so do what I did: slice the leeks vertically, exposing their innards, and wash each layer carefully under running cold water. You'll be surprised at how much dirt spills out. If you don't do this, it may very well ruin your dish.]

1/4 cup olive oil

Salt

2 pounds squid, cleaned, hoods cut into 1/2-inch widths

2 tablespoons flour

Pinch cayenne

1 teaspoon crumbled dry herbs (thyme, oregano….)

1 bay leaf

About 8 peeled cloves garlic, sliced paper thin

About 2 cups red wine

About 1 cup water (2 parts wine to 1 part water in quantity sufficient to cover)

Butter-crisp croutons [make your own or buy crostini and smash 'em; don't buy seasoned croutons like you'd find on a salad bar]

Chopped parsley

[Here's all my ingredients laid out first; an essential step, called mise-en-place.]

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1. Heat the olive oil in a Dutch oven (or, if you have it, a “low-sided earthenware receptacle”) and, when hot, add the leeks and a large pinch of salt (about 1 Tbs.)

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Saute for 10 minutes or so, “turning them carefully so as not to damage them,” until they’re pretty cooked through.

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Remove them to a bowl.

2. Add the squid to the same oil, add salt (another Tbs, perhaps), and stir for several minutes “until the liquid they exude has been almost entirely evaporated.” [This took quite a while; there was a lot of liquid in that squid.]

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3. When almost all the liquid is gone: sprinkle over the flour, stir and cook for another minute or so.

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4. Add the seasoning, herbs, and garlic and, stirring all the while, slowly add the red wine, then the water. Also add some salt here, though not too much (I think I added too much at this step and it came out a drop too salty.)

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5. Bring to a boil and gently slip the leek sections back into the pan, one by one, easing each into place between the squid sections.

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6. Cook, covered, at a bare simmer (definitely check! mine was bubbling way too rapidly after 10 minutes; I had to turn it down to the lowest flame) for something over 1 1/2 hours.

[This is a nice pause if you want to shower, change, light candles and put on some Barry White.]

7. When it’s ready, lift the lid and smell. Mmmm!

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Take a taste: does it need more salt? Now’s the time to correct.

8. Scatter the surface with the croutons and chopped parsley at the moment of serving (in the cooking utensil.)

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And that, sexy people, is one killer Valentine’s Day dinner. Serve with a salad–try a shaved fennel salad with mushrooms and Parmesan–and, for dessert, of course, the obligatory flourless chocolate cake.

If this doesn’t win hearts and minds, I don’t know what will. Here’s to you and your Valentine.

Tags: , , , ,

Categories: Recipes, Seafood

  • http://onlinepastrychef.wordpress.com Jenni

    Sounds amazing. I’m not a squid person, but if I sub chicken and braise it in the oven for a couple of hours, I’ll have a reasonable and very tasty coq au vin! Yay!

  • http://singleguychef.blogspot.com Single Guy Chef

    Does the squid come out chewy or is there a trick to avoid that? BTW, your counter top looks really clean! ;-)

  • http://www.amateurgourmet.com Adam

    Hey Single Guy Chef–

    There’s a rule about squid (calamari) that I learned from watching Mario Batali: “either 2 minutes or 2 hours.”

    The rule is, for tender calamari, either cook it really fast and serve it right away (like the fried calamari we all enjoy at restaurants) or cook it for a long time as you do in this recipe. And indeed the resulting calamari was super, super tender.

    You’ll love it!

  • http://infiniflux.blogspot.com joel

    FYI- squids and other cephelapods are thought to be highly intelligent, on par in some respects to cats.

    I would much rather eat a stupid cow, fish or chicken.

  • http://gottalittlespacetofill.blogspot.com Mama Bear

    Oh Adam my dear I do not think I could ever convince myself but more importantly my husband to eat squid.

    His theory is, why eat from the sea if there’s plenty of meat on land?

    He does like tuna though. From a can. And occasionally salmon. VERY occasionally.

  • Marcy

    Hey, Adam, did you really mean to write, in step 2., add another Tablespoon of salt? That seems like so much, especially with the wine reducing it and all. The dish sounds good and I might try it but I want to make sure that’s right? Thanks!

  • http://www.amateurgourmet.com Adam

    Hey Marcy,

    1 Tbs salt for all that calamari seemed right to me, but you should eyeball it and do it to taste. If you don’t like your food salty or heavily seasoned, go tamer. I just find a lot of people don’t salt their food enough as they cook and at the end they’re disappointed; maybe I’m overcompensating. Hope you try it anyway!

    Adam

  • http://livinggraciouslyin34time.blogspot.com MsMVNJ

    I love all of the ingrediants but the red wine. Purple squid is something I might not be able to get past. Adam, have you tried this with white wine? Do you think it would work the same way?

  • http://smallkitchenbigideas.wordpress.com Sara

    I haven’t been quite brave enough to make squid at home but this recipe is very tempting

  • http://chewonthatblog.com Hillary

    That does look very romantic! I like how the squid takes on a purplish pink color from the red wine sauce. Great dish.

  • http://boxofjack.com/ Jack

    I can’t speak to the moral objections but squid is very very tasty even if it’s crazy and strange-looking. It took me a lot of convincing but I’m glad my eyes were opened to it. Calamari is a great way to start appreciating it.

    Thanks for this recipe. I never cook French stuff and this seems like a delicious way in.

  • http://www.ambrosiaquest.com Ambrosia Paula

    This looks incredible! And, it’s full of aphrodisiacs, so it’s sure to seduce on all levels!!

    Along the same lines, I just blogged about an aphrodisiac infused Valentines Day picnic at home here, should you be interested.

    Happy Valentines Day!!

    ~ Paula

  • http://www.foodinmouth.com/ Danny

    Nice! Thanks for the recipe Adam. I have to keep this one on file for future references. After all, one doesn’t necessarily need a holiday to want to seduce our loved ones!

  • zeep

    Wow, that looks fantastic – hey, Happy Valentines to you and Craig!

  • Rolan

    The color is so amazing! I want to try it soon!

  • http://louisa-edwards.blogspot.com/ Louisa Edwards

    I love how red wine turns things purple. Very cool looking dish! Go Richard Olney. The classics really are the best.

  • http://mrswskitchen.blogspot.com Amanda

    I love, love, love a meal that’s company-worthy and still allows you to shower, change & fuss over your surroundings. It looks & sounds downright eye-rolling, toe-curling good!