The STEWED SQUID is a tasty and flavorful seafood dish typical of Italian cuisine, especially in coastal regions. This recipe brings out the delicate flavor of squid, which is slowly braised in a tomato sauce until it becomes tender and succulent.
It is a versatile dish that can be served as an appetizer or main course, and if leftovers remain it makes a perfect base for a seafood risotto or for spaghetti. This recipe lends itself to many variations, but it is a classic that never loses its charm.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb squid
- 1 clove garlic
- 1 1/3 cup cherry tomatoes
- 1/4 cup white wine
- chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- dried oregano
Tools
- 1 Pan
Steps
To prepare these stewed squid, first clean the squid. Rinse them well under running water, pat dry and cut into rings.
In a pan add a drizzle of oil, the clove of garlic and some chili pepper. Let flavors develop for a few minutes over low heat, then add the squid. Raise 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 halved if they are very small.
Season with salt and pepper, cover the pan, lower the heat and cook for about 10 minutes. Allow the sauce to reduce and finish with oregano to taste.
Serve your stewed squid piping hot and enjoy them with good rustic bread.
SQUID
Nutritional properties
The squid is rich in omega-3s and is 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 excess because in large amounts it can also contribute a significant amount of cholesterol.
Culinary uses
Much loved in the kitchen, this mollusk is suitable for many recipes such as sauces, soups, first and second courses. It is excellent fried, grilled, stewed, stuffed, or paired with vegetables such as peas, potatoes and carrots. Fishermen often prefer to cook it in its own water with red wine and fresh tomato, accompanied by local herbs.
There are many regional recipes that are varied and flavorful: in Sicily it is eaten breaded and roasted; in Campania stewed, stuffed and filled with bread and various aromatics; in Liguria in “Zimino” with chard and spinach, or in an earthenware pot with potatoes; throughout the country it is cut into rings, floured and fried like calamari.
