Squid Braised in Red Wine

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The secret to this recipe is to boil down the liquid released by the squid before adding the red wine. Serve with French bread and aioli, ideally flavored with saffron.


  • 3 pounds squid, cleaned, hoods cut into ½-inch rings, tentacles left whole
  • 1 medium onion, chopped
  • 1


Rinse the squid and let drain in a colander. Gently cook the onion, carrot, and garlic in the olive oil in a pot large enough to hold the squid. When the onion turns translucent, after about 10 minutes, add the squid and stir over high heat. Continue stirring until the liquid released by the squid completely evaporates. Add the red wine and the bouquet garni and simmer gently, partially covered