Emeril's Squid in Beer Sauce


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You know you can trust Emeril and his special seasoning in this flavorful dish.

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  • 1/4 C. all-purpose flour
  • 1 tsp. Emeril's Essence, recipe follows
  • 1 lb. very small squid (bodies 4" long), cleaned, tentacles attached
  • 4 Tbs. extra virgin olive oil
  • 1/2 C. minced onion
  • 2 tsp. minced garlic
  • 2 C. chopped, seeded tomato
  • 1 bay leaf
  • 1 tsp. salt
  • 1/2 tsp. fresh cracked black pepper
  • 1/2 tsp. sugar
  • 1 12 oz. bottle Abita amber
  • Emeril's Essence (Emeril's Creole Seasoning):
  • 2 1/2 Tbs. paprika
  • 2 Tbs. salt
  • 2 Tbs. garlic powder
  • 1 Tbs. black pepper
  • 1 Tbs. onion powder
  • 1 Tbs. cayenne pepper
  • 1 Tbs. dried leaf oregano
  • 1 Tbs. dried thyme

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In a small mixing bowl, season flour with Essence. Dust squid in seasoned flour and set aside on a plate. Heat olive oil in a sauté pan set over a medium-high heat. Add squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels. To fat in pan, add onions and sauté for 3 minutes. Add garlic and cook for 30 seconds. Add tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add beer. Return squid to pan and lower heat to medium-low. Simmer until thickened and squid are tender, about 20 minutes.

Emeril's Essence: Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


From: Emeril Lagasse, 2001

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