- 1/4 cup all-purpose flour
- 1 teaspoon Essence, recipe follows
- 1 pound very small squid (bodies 4-inches long), cleaned, tentacles attached
- 4 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- 2 teaspoons minced garlic
- 2 cups chopped, seeded tomato
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon sugar
- 1 (12-ounce) bottle Abita amber
In a small mixing bowl, season the flour with the Essence. Dust the squid in the seasoned flour and set aside on a plate. Heat the olive oil in a saute pan set over a medium-high heat. Add the squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels.
To the fat in the pan, add the onions and saute for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer. Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.