Wild Squid with Spicy Tomato Pepper Tarragon Sauce over Black Wild Rice
- Prep Time
- Cook Time
- Difficulty Level Advanced
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- 907 g/ 2 lbs of wild squid
- 340 g/ 12 oz wild rice
- 473 g/ 16 oz diced organic tomatoes
- 1 large yellow pepper finely chopped
- 118 ml/ 4 oz chardonnay
- 4 garlic cloves
- 1/2 sweet onion
- 2 twigs of fresh tarragon
- 73 g/ 5 tbsp of extra virgin olive oil
- sea salt
- hot red pepper chili oil (optional)
- 1. For the black wild rice, you can expect a cook time of 30-40 minutes. First, combine wild rice and 4.5 cups of water in a large saucepan. Bring to a rapid simmer.
- 2. Lower the heat, add one clove of garlic (sliced in half), 1/2 tsp of sea salt and cover. Gently simmer until the water is absorbed (approx. 30 minutes). Try not to uncover the rice for a peek. This disturbs “the process”. Remember black wild rice is chewy by nature. You want to cook it just enough that the rice husk bursts but remains straight. If the kernels curl, you've over cooked them.
- 3. While the rice cooks, in a large skillet, add 2 1/2 tbsp of oil, 1/2 sweet onion minced, and 2 cloves of garlic minced. Lightly salt and set to medium-high heat.
- 4. When onions are translucent, add diced tomatoes, fresh tarragon leaves and peppers. Add chardonnay and another pinch of salt and gently stir. Lower flame to medium heat.
- 5. Cook sauce for about 20 minutes or until tomatoes and peppers are soft. Take off flame and let cool for a few minutes. Then in a blender puree the sauce and set aside covered.
- 6. In a large strainer, rinse the wild squid under cold water. Make sure to remove all access water. Set aside.
- 7. About 10 minutes before rice is fully cooked, add 2 1/2 tbsp of oil and 2 cloves of chopped garlic to a large skillet over medium heat.
- 8. When garlic is fragrant (not browned), add the wild squid and lightly salt. Cook, tossing frequently for about 1-2 minutes or until squid is opaque. Do not overcook. Remove from flame and set aside.
- 9. When plating this entree, start by adding wild rice in the center. Add a bit of squid juice, then top with pureed sauce. Surround rice with sauteed wild squid, add a bit more squid juice (if any). Top with a few drops of hot red chili pepper oil (optional) and garnish with fresh tarragon leaves. Serve immediately and enjoy!
For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...Read more about this chef..