Prep 15 mins
Cook 50 mins
This recipe is from French Food at Home chef Laura Calder.
Make and share this Squid Stewed With Tomatoes, White Wine and Black Olives recipe from Food.com.
- 2 lbs small squid, cleaned and rinsed
- 3 tablespoons olive oil
- 1 large onion, minced
- 4 -6 medium tomatoes, roughly chopped
- 2 garlic cloves, peeled and minced
- 1 red pepper (small, hot)
- 1 cup dry white wine
- 1 bay leaf
- 1 handful fresh thyme leave
- 1 pinch saffron (optional)
- to taste salt and pepper
- 1⁄2 cup black olives (small)
- 1⁄2 lemon zest
- 1 dash lemon juice
- 1⁄4 cup flat leaf parsley, chopped leaves for garnish
- 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.
- 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.
This is an acceptable dish. As I began cooking according to the directions, I realized there was no provision for when to add the olives, zest and lemon juice. Also, the reference to pepperoncini threw me off, but I am sure that meant the red pepper.
I found a pound of calamari in the freezer. I've quick fried it before, but was looking for something different and Mediterranean. This was easy to make and easy to cut into a half batch. It tasted wonderful and the squid was nice and tender. I made the recipe as written, but used a 14 oz can if diced tomatoes and kalamata olives which I sliced. It will definitely go into the rotation.
Really yummi with fresh bread! I liked the saffron note in this dish.
Thanks for posting this recipe.