Squid With Mixed Vegetables Recipes

WINE-BRAISED CALAMARI WITH VEGETABLES

Steps:

• In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
• Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
• Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
• Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
• Add leeks and peas and cook 5 minutes more.
• Serve in wide soup bowls. Garnish with chopped parsley and chives.

STIR-FRIED SQUID WITH CHINESE VEGETABLES

Steps:

• Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
• Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
• Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.