Squid In Beer Sauce

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Emeril's Essence - see * Note
1 lb	454g / 16oz	Very small squid - (bodies 4" long) - cleaned, and
		Tentacles left attached
4 tablespoons	60ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Minced onion
2 teaspoons	10ml	Minced garlic
2 cups	125g / 4.4oz	Chopped seeded tomato
1		Bay leaf
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-cracked black pepper
1/2 teaspoon	2.5ml	Sugar
1		Abita amber - (12 oz)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a small mixing bowl, season the flour with the Essence. Dust the squid in the seasoned flour and set aside on a plate. Heat the olive oil in a saute pan set over a medium-high heat. Add the squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels.

To the fat in the pan, add the onions and saute for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer. Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E12) - from the TV FOOD - NETWORK

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