Thursday, November 22, 2012

Squid in White Wine Sauce and Capers

Squid in White Wine Sauce and capers
It is hard to make this but when it is done, It is really yummy and melts in your mouth. 

I adapted this from Create TV
Prep Time: 15 minutes / Cook Time: 15 minutes
Squid in White Wine Sauce and capers

  • 2 large squids fresh or frozen
  • 1/2 cup Italian bread crumb or crusted croutons
  • 2 tbsp capers
  • 1 tbsp freshly lemon juice
  • 2 stems fresh basil - trim
  • 1 teaspoon whole grain Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 cup white wine (chicken broth if you don't like wine)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Ground black pepper and salt to taste
Cooking Directions:
  1. Clean and wash the squids, then cut to open it up. 
  2. In a cutting board, lay the squids with the back facing toward the cutting board, cut lightly in an angle and then cut the other way as well (make sure not to cut through the outer skin because this will keep the squid together).   Marinate with salt, ground black pepper and lemon juice.
  3. Place the crusted croutons in a medium bowl, then add garlic powder, 1 tbsp olive oil, ground black pepper and salt to taste.
  4. Heat olive oil in a frying pan.  Fry the squid with the outer skin toward the skillet and put a heavy plate on top so the squid will not curl up.  Cook it for 3 minutes and turn the squid over to cook the other side. When you turn the squid, immediately add the marinated croutons on top of the squid, so when the squid curls and make a circle the croutons will stay inside like a stuffing.  Cook for 3 or 4 minutes and place the squid on a serving plate and set aside.
  5. In the same skillet, add white wine into it then add capers, fresh basil, dijon mustard, ground black pepper and salt to taste. When it starts bubbling, add butter to thicken the sauce, then turn off the heat and pour to the squid and cut the squid into smaller size. 
  6. Ready to eat.


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