Try this at home

We’re loving the new items on our lunch/dinner menus at element 47, particularly this dish. It’s light but hearty, magically at the same time. We’re getting lots of requests for this recipe, so here you go Internet. Enjoy.

Red Wine and Tomato Braised Squid from element 47 


1 pound Squid, cut into ½-inch rounds and tentacles

1 cup Onion, diced

1 tablespoon Garlic, sliced into thin rounds

1/2 teaspoon Chile Flake

1/2 teaspoon Fennel Pollen

1 ea Star Anise

2 Sprigs Thyme

1 Lemon, halved

25 Fluid Oz Red Wine (about 3 cups)

1 cup Red Verjus or Red Wine Vinegar

3 cups Canned San Marzano Puree

2 tablespoons Thyme Picked

To Cook:

Place the thyme sprigs and star anise in a sachet. In a large, flat bottom pot, add 2 tablespoons of blended oil. When it begins to smoke, add the cut squid and tentacles, season with kosher salt and black pepper, and sear for 1.5 minutes. Remove the squid and let cool. Add in the garlic, onion and 2 tablespoons blended oil. On medium heat, season everything, and then sweat out the onions and garlic until they are transparent. Add in the sachet, chili flake, fennel pollen and lemon, and toast these for 30 seconds. Add the squid back into the pot, along with all the liquids and tomatoes. Season, bring to a boil, then reduce to a simmer for 30 minutes. Check seasoning and adjust as needed. Remove the sachet and lemon. Set the braised squid over an ice bath to cool.

To Serve:

Get two, one-inch thick slices of crusty sourdough bread or filone. Brush it with olive oil and season with salt and pepper. Grill them so you get a nice charred grill mark on the bread. Cut it into triangles.

Heat up as much braised squid as needed for you and your friends. Place it in a nice cast iron pan and add the bread on the side.

At The Little Nell, I like to garnish ours with preserved lemon julienne, oven-dried tomato petals, squid breadcrumbs, steamed clams, chopped parsley and rouille (a sauce made of olive oil, breadcrumbs, garlic, saffron and chili peppers).  

Cheers – Executive Sous Chef Mike Daley