Squid in Red Wine Sauce

• 3 tablespoons extra virgin olive oil
• 5 garlic cloves, crushed
• 2 pounds cleaned squid, the bodies cut up if large
• 1 cup fruity red wine, like Cotes-du-Rhone
• Several fresh thyme sprigs or 1 teaspoon dried
• Salt and freshly ground black pepper
• Chopped fresh parsley for garnish (optional)

1. Put 2 tablespoons of the olive oil in a large skillet that can later be covered and turn the heat to medium-high.
2. Add the garlic and cook, stirring, until lightly browned.
3. Add the squid and stir, then lower the heat and add the wine.
4. Stir, add the thyme, and cover.
5. Cook at a slow simmer until the squid is tender, about 45 minutes.
6. Uncover, season to taste, raise the heat, and cook until most but not all of the liquid has evaporated.
7. Stir in the remaining olive oil, garnish if you like, and serve.
8. Add fennel seeds or crushed red chiles to alter the flavor entirely, or try one of these additions:
9. Squid in Red Wine Sauce with Potatoes: Add some crisp-sauteed potatoes or croutons of bread to the finished dish for a contrasting texture.
10. Squid in Red Wine Sauce with Tomatoes: Add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful.
11. In this case, you might as well serve the dish over pasta.
12. Almost all squid is sold so clean it just needs a quick rinse to be ready for cutting up and cooking; some of it is even sold cut into rings.
13. To make it even more convenient, squid, like shrimp, is one of those rare seafoods whose quality barely suffers when frozen, so you can safely tuck a two-pound bag in the freezer and let it sit for a month or two, defrosting it the day youre ready to cook.
14. (Like shrimp, it will defrost quickly and safely when covered with cold water.)

extra virgin olive oil, garlic, bodies, fruity red wine, thyme, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/squid-in-red-wine-sauce-386618 (may not work)