When You’re Tired of Fried Calamari

Wednesday, October 01, 2014

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Shore Catch has kept us well stocked in fresh, local seafood all summer - so well that for some products, like squid, we were running out of new preparations.  Fried rings or grilled fillets were simple and delicious, but decidedly summery.  With the weather changing, this braised squid dish from The Guardian seemed perfect.  Don’t be afraid of the long cooking time, as the squid comes out perfectly tender, flavoring the stewing liquid.  We served it over roughly mashed Carola potatoes from Savoie Organic Farm.  We used Tempranillo from Cape May’s Hawk Haven Winery both to braise and to drink with.

Posted by Donna on 10/01 at 05:04 PM


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