Ingredients Jump to Instructions ↓

  1. 1/4 cup 15g / 1/2oz All-purpose flour

  2. 1 teaspoon 5ml Emeril's Essence - seeNote

  3. 1 lb 454g / 16oz Very small squid - (bodies 4" long) - cleaned, and Tentacles left attached

  4. 4 tablespoons 60ml Extra-virgin olive oil

  5. 1/2 cup 31g / 1.1oz Minced onion

  6. 2 teaspoons 10ml Minced garlic

  7. 2 cups 125g / 4.4oz Chopped seeded tomato

  8. 1 Bay leaf

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-cracked black pepper

  11. 1/2 teaspoon 2 1/2ml Sugar

  12. 1 Abita amber - (12 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. 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. This recipe yields 4 servings.


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