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