Pinot Blanc, a relatively new varietal in Oregon, pairs well with olive oil and aromatics like fennel and coriander seeds. Save any leftover braising liquid for braising artichokes, tomatoes or red onions. Shelled shrimp could be substituted for the squid; braise them until pink.Plus: More Seafood Recipes and Tips

October 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine the oil, Pinot Blanc, vinegar, onion, garlic, parsley, fennel seeds, coriander seeds, salt and pepper. bring to a simmer and add the bell peppers. Cook over moderately high heat, stirring, until the peppers are soft, about 20 minutes. Turn off the heat, add the squid and let it sit for 1 or 2 minutes. Using a slotted spoon, transfer the squid and peppers to a platter and serve hot.


Make Ahead

The peppers can be refrigerated in the braising liquid overnight. Rewarm and add the squid just before serving.

Serve With

Saffron rice.

Suggested Pairing

Bright, floral and redolent of pear, citrus and honeydew melon, Bethel Heights Vineyards' Willamette Valley Pinot Blanc has a lean and fruit-forward style that complements the herb and spice elements of the dish.