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Calamari In Umido (squid Simmered In White Wine)
Yield: 2 Servings:
16 sm Calamari, fresh
1/4 c Olive oil, extra virgin
1 T Onion; chopped
1/2 T Garlic; chopped
1/4 t Red pepper; crushed
1/3 c Chardonnay
1/4 c Fish stock
3 Parsley sprigs, Italian; chopped
1/2 t Salt
1/8 t Pepper, white
Clean and peel the squid if this has not already been done by the fish market. Heat the olive oil in a skillet over medium heat. Sauté the onion, garlic, and crushed red pepper for 30 seconds over medium-high heat, then add the sliced calamari and all the other ingredients. Bring the skillet to a boil and simmer for about three minutes, until sauce is reduced by about one-third. Serves two entrees or four appetizers.