Celebrating Squid

Last night Craig tried a recipe from Epicurious that was supposed to celebrate squid.  Squid are tender either cooked very little, or cooked for a long time, and this recipe called for stewing them in a spicy tomato broth for about half an hour.  They were so good!  The broth was just the right amount of spicy, although we agreed with reviewers that it needed something.  We had it with some bread dipped in an herb olive oil, then in the broth.  The fennel in the oil really added to the flavor of the stew, so we thought next time some fennel seed should go in at the beginning, then maybe the whole thing should be topped with an herbed oil puree.  Craig chose an unoaked Chardonnay, 2006 Stone Creek, because I don't much like oaky Chardonnay.  This was definitely a meal worth repeating, especially now that squid season is approaching.