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
- Put 1 Tablespoon of olive oil in a large skillet (with a lid), and heat on medium-high. Add garlic to skillet, and brown.
- 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.
- Add ½ cup wine, thyme and 1 teaspoon of spices to the skillet, stir to combine all, and cover.
- Cook at a slow simmer (just little bubbles) for 30-45 minutes, stirring every 10 minutes or so.
- 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.
- Reduce the wine over medium heat until you have a nice little amount of luscious sauce.
- Top the prepared couscous with squid and sauce. Enjoy with the rest of your bottle of red wine!