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Squid In Beer Sauce


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  • 1/4 cup all-purpose flour
  • 1 teaspoon Emeril's Essence see * Note
  • 1 pound very small squid - (bodies 4" long) cleaned, and tentacles left attached
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 2 cups chopped seeded tomato
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon sugar
  • 1 bottle Abita amber - (12 oz)


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a small mixing bowl, season the flour with the Essence. Dust the squid in the seasoned flour and set aside on a plate. Heat the olive oil in a sauté pan set over a medium-high heat. Add the squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels.

To the fat in the pan, add the onions and sauté for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer. Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes.

This recipe yields 4 servings.

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