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Squid Stewed with Tomatoes, White Wine and Black Olives

Squid Stewed with Tomatoes, White Wine and Black Olives
Yields
6 servings

 

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ingredients

2
lb(s) small squid, cleaned and rinsed
3
Tbsp olive oil
1
large onion, minced
4
to 6 medium tomatoes, roughly chopped
2
garlic cloves, peeled and minced
1
pepperoncino or langue d’oiseau (a.k.a. small, hot, red pepper, or pepper flakes)
1
cup dry white wine
1
bay leaf
fresh thyme leaves
saffron (optional)
salt and pepper to season
½
cup Niçois olives, or other small black olives
½
lemon zest
lemon juice to season
¼
cup chopped, flat-leaf parsley leaves for garnish
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directions

Step 1

Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes.

Step 2

Remove the hot pepper (if you can find it!) and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.

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My rating for Squid Stewed with Tomatoes, White Wine and Black Olives
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