Ingredients Catalan Sauté Of Squid (Calamari) In Onions

1-1/4 lb squid and tentacles, cleaned
3 tb virgin olive oil
1 dry red chili pepper, broken
3 lg onions
salt and pepper, to taste

Clean squid and cut tubes crosswise into 1/2-inch rings.
Dry squid on paper towels and reserve.

In a medium frying pan, heat 1 tbsp. oil over medium-high heat.
Add the squid and sauté until the rings turn opaque white, approximately 30 seconds to one minute.
Transfer squid to a bowl and set aside.

Wipe frying pan dry, add remaining oil and heat.
Add chili pepper and heat until it turns dark.
Remove chili with a slotted spoon and discard.
Add the onions to the hot chili oil and cook, stirring, until onions are wilted, approximately 5 minutes.
Reduce heat to medium; partially cover pan and cook, stirring occasionally, until onions are caramelized to a golden brown, approximately 30 to 40 minutes.

Add more oil if onions are dry or stick to the pan.
Season with salt and pepper.
Add squid and stir until heated throughout.
Serve with slices of hot or toasted French bread.

Yield: 4 servings