Catalan Food by Daniel Olivella & Caroline Wright

Author:Daniel Olivella & Caroline Wright
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-09-03T16:00:00+00:00

In a large skillet, heat the oils over high heat. When the oil is shimmering, add the squid and cook until it shrinks and turns opaque, about 1 minute, tossing frequently. Use a slotted spoon to remove the squid to a small bowl, reserving the oil in the skillet over high heat. Add more oil if the pan seems dry.

Stir the onions into the hot oil, cover, and reduce the heat to low. Cook over low heat until the onions release their liquid, lose their crunch, and become translucent, about 15 minutes. Add the garlic and cook until tender, about 10 minutes more, stirring occasionally. Stir in the thyme, bay leaves, and fennel seeds. Pour in the wine, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the liquid is almost completely evaporated, about 5 minutes.

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