Fresh squid is not always available at the fishmonger in my area, so when I saw them for sale today I quickly snapped it up and set out to create a dish that is simple to showcase its sweet, sweet flavour of the sea.
I decided on an Italian theme, using balsamic vinegar, white wine, lemon and honey forming the base of the braising liquid. Sauteed shallots, garlic and carrots gave it a depth of flavour, along with a few bay leaves and thyme. This was slow-cooked in the oven for an hour, filling the kitchen with its delicious aroma. The squid was tender; the vegetables were meltingly soft and full of flavour. The broth was delicious spooned over rice.
For my first attempt, the results were good but the squid released a lot of juices resulting in a thin broth that would benefit from further reduction. I was also surprised to find that the dish lacked a certain umami, even though I used quite a large-sized squid! On my next attempt, I will be sure to add in some mussels/clams and perhaps some fresh tomatoes for an even tastier dish!