Squid with Red Wine–Ink Sauce

Squid is best cooked either very quickly, such as when it is fried, or slowly, by braising. It is delicious braised in red wine and served in soup plates with plenty of French bread and a tub of aïoli.

Much is made about squid ink, but the fact is that a typical squid contains so little ink that extracting enough to make a sauce can be mind numbing at best. Fortunately, squid ink is now sold in most fish stores. In Europe, chefs use cuttlefish, which provide more ink. Cuttlefish ink