Squid, polenta, wine, tomatoes, how can you go wrong!!!
on the plate
1 pound squid sliced into 1/2” rings
1 shallot, chopped
3 cloves chopped garlic
2-3 tbsp Olive oil
2 cups crushed tomatoes with juice
1 cup red good Spanish wine
1/2 tsp red pepper flakes
1 tsp Sea Salt
2 Bay leaves
1 tsp dry thyme leaves
fresh ground black pepper to taste
1/2 cup chopped parsley
Saute garlic and shallot in olive oil for 3 minutes, add wine, tomatoes and herbs, except the parsley and cook for 5 minutes. Add squid and cook for 30-40 minutes on medium-low fire, add parsley at end.
Serve over quick cooking polenta