Squid And Leeks In Red Wine

• 1/4 cup olive oil
• Salt
• 2 pounds squid, cleaned, hoods cut into 1/2-inch widths
• 2 tablespoons flour
• Pinch cayenne
• 1 teaspoon crumbled dry herbs (thyme, oregano....)
• 1 bay leaf
• About 8 peeled cloves garlic, sliced paper thin
• About 2 cups red wine
• About 1 cup water (2 parts wine to 1 part water in quantity sufficient to cover)
• Butter-crisp croutons
• Chopped parsley

1. 1. Heat the olive oil in a Dutch oven and, when hot, add the leeks and a large pinch of salt. Saute for 10 minutes or so, turning them carefully so as not to damage them, until they're pretty cooked through. Remove them to a bowl.
2. 2. Add the squid to the same oil, add another pinch of salt, and stir for several minutes until the liquid they exude has been almost entirely evaporated.
3. 3. When almost all the liquid is gone: sprinkle over the flour, stir and cook for another minute or so.
4. 4. Add the seasoning, herbs, and garlic and, stirring all the while, slowly add the red wine, then the water.
5. 5. Bring to a boil and gently slip the leek sections back into the pan, one by one, easing each into place between the squid sections.
6. 6. Cook, covered, at a bare simmer for about 1 1/2 hours.
7. 8. Scatter the surface with the croutons and chopped parsley at the moment of serving (in the cooking utensil.)

olive oil, salt, hoods, flour, cayenne, herbs, bay leaf, garlic, red wine, water, butter, parsley

Taken from www.epicurious.com/recipes/member/views/squid-and-leeks-in-red-wine-50069399 (may not work)