Spicy Tomato-Braised Squid with Olives and Herbs

You often see squid deep fried or sautéed, but braised squid might be the most delicious way to serve it!

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Yields: 4-6 Servings

Active Time: 15m

Total Time: 45m

INGREDIENTS:

• 2 Tbsp olive oil

• 1 small yellow onion, thinly sliced

• 6 cloves of garlic, thinly sliced

• ½ c. dry white wine or verjus blanc

• 2 lbs. cleaned squid, sliced into rings and bite sized pieces

• 1 (28oz) can whole peeled tomatoes, DOP, crushed by hand

• Small handful of thyme sprigs, or 1 tsp dried thyme

• 4oz pitted black olives, sliced

• ½ Tbsp chili garlic sauce, or sambal oelek

• Juice and zest of one lemon, separated

• Small handful of parsley leaves

• Cooked farro, couscous, or rice (for serving)

RECIPE:

1. Heat oil in a medium dutch oven until shimmering. Add the onion, garlic, and a pinch of kosher salt. Cook, stirring, until softened, about 4-5 minutes. 

2. Add the squid and wine or verjus, bring to a simmer and cook, stirring occasionally, until alcohol smell has cooked off, about 4 minutes. Stir in crushed tomatoes and juices, thyme, 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. 

3. While the squid braises and the liquid reduces, cook up a grain of your choice for serving.

4. Once the squid is tender and ready, turn off the heat and remove thyme sprigs if using. Stir in chili garlic sauce, zest, lemon juice, and season to taste with salt and pepper.

5. Serve over grain, with a healthy sprinkle of parsley on top, and enjoy.

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