Most recipes for squid focus on quick-cooking techniques, like sautéing and frying, but long-cooked braised squid is arguably one of the most delicious ways to prepare it. The best part is that when it comes to squid, "long cooking" is usually just a half hour or so of simmering. This recipe features braised squid in a spicy tomato sauce with olives and lemon zest.
Why It Works
- Cutting the squid bodies into large, half-inch-thick rings accounts for shrinkage during cooking, so that they end up just the right size.
- Simmering the squid in the braising liquids breaks down its natural collagen into gelatin, giving it a wonderful tender texture.
- Harissa and lemon zest add complexity and backbone to the stew.
- Yield:Serves 4 to 6
- Active time: 20 minutes
- Total time:45 minutes
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 small yellow onion (6 ounces; 170g), quartered and thinly sliced
- 4 medium cloves garlic, thinly sliced
- 1/2 cup (120ml) dry white wine
- 2 pounds (1kg) cleaned squid bodies and tentacles, bodies sliced into 1/2-inch rings and large tentacles halved
- 1 (28-ounce; 800g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
- 3 sprigs fresh thyme
- 6 ounces (170g) pitted black olives
- 1/2 tablespoon (8ml) harissa paste
- 2 teaspoons (10ml) finely grated zest from 1/2 lemon
- Kosher salt and freshly ground black pepper
- Small handful minced fresh parsley leaves
In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes.
Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, about 3 minutes. Stir in tomatoes, thyme sprigs, and olives and return to a simmer. Lower heat to maintain a gentle simmer and cook, stirring occasionally, until squid is tender, about 30 minutes. Discard thyme.
Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.