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Spicy Squid in Beer, Texas Style

1 lb Small squid
1/4 c Olive oil or corn oil
3 Onions; peeled, sliced
1/4 c Vinegar
1/2 c Lone Star or Pearl Beer
2 Cinnamon sticks
4 Whole cloves
1 Bay leaf
Salt & freshly ground pepper

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly.

Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent. Pour the vinegar and beer over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary.

Cook, uncovered, over low heat until the squid are tender and all the beer has been absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold.

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