WINE-BRAISED CALAMARI WITH VEGETABLES

INGREDIENTS: Servings: 4-6 Time: 1 hour 3 tbsp extra-virgin olive oil 1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons 2 cloves garlic, minced 1 sprig fresh thyme 1 sprig fresh sage pinch crushed red pepper flakes pinch saffron threads (optional) 1 ½ pounds cleaned squid, tentacles left whole and bodies cut into 2cm slices (small squid may be left whole) pinch salt and pepper 1 cup white wine 2 cups hot chicken broth 4 to 6 carrots (about 200g), peeled and cut into bite-size chunks 2 medium or 3 small turnips, peeled and cut in wedges 2 small or 1 large leeks, white and pale green parts only, finely diced 1 cup green peas (frozen are fine) 2 tbsp finely chopped parsley 1 tbsp finely snipped chives

PREPARATION:

1. In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.

2. Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.

3. Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.

4. Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.

5. Add leeks and peas and cook 5 minutes more.

6. Serve in wide soup bowls. Garnish with chopped parsley and chives.