Squid in mustard and ginger sauce from The Frugal Gourmet Cooks with Wine by Jeff Smith

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Notes about this recipe

  • KarenS on October 29, 2016

    Delicious and unusual treatment for squid. I used half & half instead of cream (because that's what I had in the refrigerator). 4-5 minutes in the simmering sauce yielded perfectly cooked calimari, tender and toothsome. A sprinkle of parsley would have been nice at the end for a bit of color. Serving it over black rice would be gorgeous.

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