Red Wine Braised Calamari with Pearl Couscous

Red Wine Braised Calamari with Pearl Couscous

Soooo…. I wrote this post almost a year ago and then fell off the blogging wagon. As I updated my theme and all that jazz, I noticed that it was still floating around. Enjoy!


  • 1 Tablespoon olive oil
  • 3 cloves of garlic, diced
  • 1 pound squid, cleaned
    • I get the frozen tubes and tentacles from Harvest of the Sea, in the HEB seafood department. Then cut the tubes into 1-inch rings.
  • ½-1 cup red wine (I used pinot noir)
  • ½ teaspoon dried thyme (or a couple sprigs of fresh thyme)
  • 1-2 teaspoons of Italian blend spices (I used Sandwich Sprinkle from Penzey’s, which is garlic, coarse salt, basil, oregano, rosemary, thyme, marjoram, black pepper)
  • Salt and pepper to taste
  • Pearl couscous, prepared using package instructions, including “optional” butter and salt



  1. Put 1 Tablespoon of olive oil in a large skillet (with a lid), and heat on medium-high. Add garlic to skillet, and brown.
  2. When garlic is browned, add the squid, sauté for 30 seconds or so (they’ll puff up a little), then reduce heat to medium-low.
  3. Add ½ cup wine, thyme and 1 teaspoon of spices to the skillet, stir to combine all, and cover.
  4. Cook at a slow simmer (just little bubbles) for 30-45 minutes, stirring every 10 minutes or so.
  5. When the wine is reduced to basically nothing, and squid is of a pleasing texture, remove the cover and add remaining wine and the remaining spices, as well as salt and pepper, to taste.
  6. Reduce the wine over medium heat until you have a nice little amount of luscious sauce.
  7. Top the prepared couscous with squid and sauce. Enjoy with the rest of your bottle of red wine!