The STEWED SQUID is a savory seafood dish typical of Italian cuisine, especially from coastal regions. This recipe highlights the delicate flavor of the squid, which are gently braised in a tomato sauce until tender and succulent.
It’s a versatile dish that can be served as an appetizer or main course, and if you have leftovers it makes an excellent base for a seafood risotto or for tossing with spaghetti. This recipe lends itself to many variations, but it’s a classic that never loses its charm.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs squid
- 1 clove garlic
- 1 1/3 cups cherry tomatoes
- 1/3 cup white wine
- chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- dried oregano
Tools
- 1 Saucepan
Steps
To prepare these stewed squid, first clean the squid. Rinse them well under running water, pat dry and cut into rings.
In a saucepan add a drizzle of oil, the garlic clove and some chili pepper. Sauté for a few minutes over low heat and add the squid. Increase the heat and let them brown for 1 minute.
Deglaze with the wine over high heat and, once the alcohol has evaporated, add the cherry tomatoes cut into quarters or, if very small, halved.
Salt, pepper, cover the pan, reduce the heat and cook for about 10 minutes. Allow the sauce to reduce and season with oregano.
Serve your stewed squid piping hot and enjoy with some good country bread.
SQUID
Nutritional properties
The squid is rich in omega-3s and low in fat. On average it contains about 70 calories per 100 grams (3.5 oz), plenty of protein and minerals such as sodium, phosphorus, potassium, magnesium and vitamin A. However, it should not be eaten in excessive amounts because, in large quantities, it also contains a notable amount of cholesterol.
Culinary uses
Highly valued in the kitchen, this mollusk is suitable for many recipes such as sauces, soups, first and second courses. It’s excellent fried, grilled, stewed, stuffed, or paired with vegetables like peas, potatoes and carrots. Fishermen often prefer to cook it in its own juices with red wine and fresh tomato, accompanied by local herbs.
The regional recipes are numerous, varied and flavorful: in Sicily it’s eaten breaded and roasted; in Campania stewed, stuffed with bread and various aromatics; in Liguria in “Zimino” with chard and spinach, or in a terracotta pan with potatoes; throughout the country it is often cut into rings, lightly floured and fried like calamari.
