- 1/4 cup flour
- 1 teaspoon Essence
- 4 tablespoons good quality olive oil
- 1 pound very small squid (with bodies no more than 4 inches long), cleaned with tentacles.
- 2 teaspoons minced garlic
- 1/2 cup small dice onion
- 2 cups tomato concasse
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon sugar
- 1-12 ounce bottle Abita amber
- 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 sauté pan set over a medium-high heat and saute the squid about 1 minute per side, and then remove from the pan and set aside. Add the garlic to the pan and sweat quickly for about 30 seconds. Now add the onions and sweat for 3-4 minutes. Place the tomatoes in the pan, and follow with the bay leaf, salt, pepper and the sugar. Cook stirring occasionally for 10 minutes. Add the beer.
- Return the squid to the pan and lower the heat to a simmer.
- Continue to simmer the sauce for 20-25 minutes, or until thickened, and the squid are tender.
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