More Breadcrumbs

Braised Squid With Tomato, Harissa, and Olives Recipe

Daniel Gritzer
Published: Last Updated:
Braised Squid With Tomato, Harissa, and Olives Recipe

[Photograph: Vicky Wasik]

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.

Read more: The Fastest Slow Cook: Braised Squid With Harissa and Olives

  • Yield:Serves 4 to 6
  • Active time: 20 minutes
  • Total time:45 minutes
  • Rated: 5

Ingredients

  • 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) fresh harissa paste or store-bought
  • 2 teaspoons (10ml) finely grated zest from 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • Small handful minced fresh parsley leaves

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.

This Recipe Appears In
The Fastest Slow Cook: Braised Squid With Harissa and Olives

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

Filed Under
Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT