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:
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.
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.
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.
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 OlivesThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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