MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Squid - Ala Chef Raymond Blanc
Categories: Seafood, Vegetables, Wine, Squash, Chilies
Yield: 4 Servings

500 g Squid tubes
25 g Shallots
25 g Spring onions; sliced
200 g Fresh tomatos
2 c White wine
100 g Butternut squash; in 10mm
- cubes
120 g Chorizo; sliced
1 Chile pepper; fine chopped
pn Paprika
2 Bay leaves
1 Sprig lemon thyme
1 Nob butter

Servings: 4 bowls

Clean any skin from the outside of the Squid tubes and
remove the spine. Then open the tubes, and with a sharp
knife score the squid tubes every 5mm then turn 90
degrees and repeat so you have a criss-cross pattern of
scoring.

Cut the squid tubes into equal sized rectangles approx
15cm x 5cm. Reserve 2 pieces to fry at the end to use as
a garnish.

Boil the wine in a saucepan to cook off the alcohol and
then taste it and if it's still a little sharp cook
further until the taste mellows. It can take about 3
minutes.

In a Pan cook your escallots in a nob of butter until
transparent. Add Chorizo and brown it. Finally add the
chile pepper.

Add the cooked wine and the remainder of your
ingredients (except the reserved garnish).

Turn down the heat and cook for an hour.

Fry the 2 reserved pieces of Squid in a deep fryer full
of hot lard for no more than 1 minute. Then pop them on
a bowl of stew to remind everyone of what is in the
bowl.

RECIPE FROM: http://allrecipes.com

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