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Andre's Smothered Calamari
5 lbs. of small squid, chopped into pieces
1 Yellow Onion Chopped
1 tsp. liquid crab boil
salt and pepper to taste
2 cooking spoons of cooking oil (your preference)
3 cloves of garlic, chopped fine.
1 cup of flat leaf parsley chopped
Use a black iron Dutch oven for this
dish.
Add the cooking oil to the Dutch oven, then add
the onions and cook until translucent. Add the
squid pieces which have been salted and
peppered along with the teaspoon of liquid crab boil.
Cook on a low to medium heat (covered) for about 2 to 3 hours
until you can cut the pieces of squid with a
fork. They will cook to the point they'll melt
in your mouth. Add the garlic and parsley the last 15 minutes
of cooking.
This dish was such a delight to eat and my father
was a fantastic cook. The key to this dish is
cooking it long enough so the squid is fork
tender. Remember, cover this dish while cooking.
This dish will easily serve 6.
S. Cheramie Callais
Cut Off, LA
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