Squid and Leeks in Red Wine

• The white and pale green parts of 2 pounds leeks, cut into 2-inch lengths
• ¼ cup

In a heavy copper plat à sauter or a large, low-sided earthenware receptacle large enough to hold the squid and leeks gently packed in a single layer, stew the leeks, salted, in the oil for 10 minutes or so, turning them carefully so as not to damage them, remove them from the pan, and put them aside. Sauté the squid in the same oil, over a higher flame, salted, for several minutes, unti