by notlazy.rustic.
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notlazy.rustic.'s Notes:
Expand1 1/2 pound cleaned squid (bodies and tentacles) Ask a question about this ingredient
1/4 cup olive oil (or more, if necessary), divided Ask a question about this ingredient
1 large onion, peeled and diced Ask a question about this ingredient
4 hungarian wax peppers, halved, seeded and thinly sliced Ask a question about this ingredient
8 large cloves garlic, peeled and thinly sliced Ask a question about this ingredient
1 1/3 cup dry white wine, divided Ask a question about this ingredient
1 bottle (8 ounces) clam juice Ask a question about this ingredient
2 large sprigs fresh thyme Ask a question about this ingredient
6-8 ounces sheep's milk feta cheese (I used Israeli) Ask a question about this ingredient
Using sharp knife, cut tubes into 3/4" rings. If any tentacles are especially larger than the others, halve. Dry well with paper towels. Let continue to air dry while you cook the rest of the ingredients.
Ask a question about this stepIn large deep skillet, heat 2 tablespoons olive oil over medium heat. Add onions; cook 5 minutes. Add peppers and cook 15 minutes more, or until onions and peppers are tender and just starting to brown, stirring often. (If the mixture becomes too dry and starts to stick, add a tablespoon or two of water, broth, clam juice or olive oil.) Add garlic and cook 1 minute more, or until tender and fragrant, stirring constantly.
Ask a question about this stepIncrease heat to high; add 1/3 cup wine. Reduce down completely. Transfer onion mixture to bowl.
Ask a question about this stepNow you want to cook the squid. You may want to cook it in two batches to make sure that the squid has room to sear and brown, not steam. Over high heat, add oil (in parts, if cooking squid in parts). Add squid and cook 3-4 minutes, turning once or until just starting to turn golden. Add 1/3 cup wine and reduce down completely.
Ask a question about this stepAdd remaining wine, clam juice, onion mixture and thyme to skillet; season very lightly with salt and pepper. Bring to a boil. Reduce heat; make sure mixture is at a gentle simmer; cover. Cook 45-50 minutes, or until squid is very tender, stirring two or three times. Stir in most of the feta, until completely melted.
Ask a question about this stepServe over a bed of orzo, if desired, and sprinkle with remaining feta. Make sure you have bread to dunk into all the sauce in the skillet. (Alternatively, you could toss the squid with pasta - but, I would still make sure to get a loaf of bread for sauce dipping.)
Ask a question about this stepthanks! i've noticed that my market sometimes mixes up the banana peppers (more bell pepper-tasting to me) and the hungarian wax peppers - make sure that the ones you look for are very pale green, instead of a brighter light yellowish-green.
Brette is the Editorial Assistant of Food52.
Yum! I also don't like bell peppers so this is very appealing! I'll have to look for the Hungarian peppers.