Sautéed Baby Squid with Bacon, Red Wine and Coriander

Name: Sautéed Baby Squid with Bacon, Red Wine and Coriander
Yield: Serves 4
Cuisine: British
Ingredients: 2 nice heads of red and white chicory, finely shredded lengthways, and a few nice sprigs of fresh coriander, to serve; 15 g unsalted butter; 2 nice heads of red and white chicory, finely shredded lengthways, and a few nice sprigs of fresh coriander, to serve; 2 nice heads of red and white chicory, finely shredded lengthways, and a few nice sprigs of fresh coriander, to serve; 2–3 garlic cloves, peeled and cut into slivers; 1 kg baby squid, cleaned (get your fishmonger to do this); 1 bunch of fresh coriander, finely chopped; 2 banana shallots, peeled and finely chopped; 8 whole rashers of pancetta or streaky bacon; 1 kg baby squid, cleaned (get your fishmonger to do this); 8 whole rashers of pancetta or streaky bacon; 8 whole rashers of pancetta or streaky bacon; salt and pepper; light brown sugar; olive oil; salt and pepper; 300 ml rich red wine; 1 tbsp red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Squid can stand up for itself, so big flavours don’t worry it. This dish has a fabulous meaty quality to it, lifted gently by the fragrant coriander.

Ingredients

300 ml rich red wine
1 tbsp red wine vinegar
olive oil

Europe
United Kingdom
Main course
Gluten-free
March
April
Spring

Method

For the red wine sauce, put the red wine in a small saucepan and reduce to about 3 tbsp. Remove from the heat and add to the red wine vinegar. Stir in 100ml of the olive oil to split the red wine. Add seasoning and sugar to taste. Set aside.

Heat about 1 tbsp of the olive oil in a non-stick frying pan and fry the bacon until crisp. Remove and keep warm to one side. Throw the squid into