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Serves/Makes: 6

Ingredients:

• 2 pounds (1 kg) squid
• 3 1/2 ounces (100 g) butter
• 1 tablespoon (15 mL) olive oil
• Cayenne pepper to taste
• Coriander seeds to taste
• 5 garlic cloves, roughly cut
• 4 cups (1 L) sweet cider
• 1 large bunch parsley, finely minced
• 2 thick toasts (sold toasted), crumbled
• Salt and pepper to taste
• 1 small glass Calvados (optional)

How to cook Squid with Cider:

• Cut squid into 1/2-inch to 3/4-inch (1-cm to 2-cm) cubes.
• Melt butter add olive oil.
• Brown squid over high heat then add cayenne pepper and coriander seeds.
• Cook for 2 minutes, stirring.
• Add garlic cloves pour in half (500 mL - 2 cups) of sweet cider.
• Gently boil for 30 minutes (do not reduce sauce).
• Squid must be golden brown.
• Mix in minced parsley and crumbled toasts.
• Sprinkle with quite a bit of pepper.
• Pour in remaining cider bring to boil, stirring, to 'melt' toasts.
• Cook over low heat, uncovered to thicken sauce, mixing every once in a while, for approximately 1 1/2 hours.
• Taste to check for seasonings (pepper and salt).
• Cook over very low heat, covered.
• 5 minutes before serving, uncover casserole.
• If desired, pour in a small glass of Calvados.

Notes:

Cook squid slowly.
Serve the Squid with Cider with white rice (bastamati, a light long-grain rice with a hint of a nutty flavor, preferably).
Suggested wine: red Anjou Village

This recipe for Squid with Cider serves/makes: 6

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Main Ingredient: Squid/Cuttlefish
Preparation Method: Pan Fried/Sauteed