Squid in Beer Sauce

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. 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.