Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 16 smalls | Calamari, fresh |
| ¼ cup | Olive oil, extra virgin |
| 1 tablespoon | Onion; chopped |
| ½ tablespoon | Garlic; chopped |
| ¼ teaspoon | Red pepper; crushed |
| ⅓ cup | Chardonnay |
| ¼ cup | Fish stock |
| 3 eaches | Parsley sprigs, Italian; chopped |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper, white |
YIELD: 2 SERVINGS
Clean and peel the squid if this has not already been done by the fish market. Heat the olive oil in a skillet over medium heat. Saut‚ the onion, garlic, and crushed red pepper for 30 seconds over medium-high heat, then add the sliced calamari and all the other ingredients.
Bring the skillet to a boil and simmer for about three minutes, until sauce is reduced by about one-third. Serves two entrees or four appetizers. Suggested wine: Bianco di Custoza Submitted By SAM WARING On 10-08-94