Squid with Beer Sauce | Emeril Lagasse

What goes better with squid than beer? Not much, that’s why Emeril put them together in one fantastic recipe—Emeril’s Squid with Beer Sauce! SQUID WITH BEER SAUCE SERVES 4 1/4 cup all-purpose flour 1 teaspoon Essence 1 pound very small squid (bodies 4-inches long), cleaned, tentacles attached ¼ cup extra-virgin olive oil 1/2 cup minced onion 2 teaspoons minced garlic 2 cups seeded and chopped tomato 1 bay leaf 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1 (12-ounce) bottle amber beer, preferably Abita In a small shallow bowl, whisk to combine flour and Essence. Using paper towels, pat squid until well dried. Working in small batches, add squid to flour mixture, turning to coat with flour. Shake to remove excess and set aside in an even layer on a plate or baking sheet. Heat olive oil in a sauté pan set over a medium-high heat. Working in batches, add squid and cook until just golden, about 1 minute per side. Drain on a paper towel-lined baking sheet. Add onions to the