Tender and tasty squid in tomato sauce are a light and flavorful recipe, perfect even for summer: they are prepared in a few minutes, without sautéing and with a single cooking process. A simple yet flavorful fish dish, ideal to accompany with fresh bread for an irresistible dip.
You can prepare them with tomato pulp, but in summer, with fresh and ripe tomatoes, the dish gains a truly special aroma and taste.
Delicate yet substantial, squid cooked this way are perfect for those looking for a complete, tasty but light dish, easy to bring to the table.
Before proceeding to the recipe, I also remind you
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 201.88 (Kcal)
- Carbohydrates 9.51 (g) of which sugars 10.11 (g)
- Proteins 23.42 (g)
- Fat 8.07 (g) of which saturated 2.16 (g)of which unsaturated 1.52 (g)
- Fibers 1.13 (g)
- Sodium 1,105.92 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz squid (fresh or thawed)
- 7 oz cherry tomatoes (or tomato pulp)
- 1 clove garlic
- salt
- chili pepper
- parsley
- 1/4 cup water
- 1 drizzle extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Saucepan
Preparation
Clean the squid, removing the skin, beak, and internal cartilage. Rinse them thoroughly under cold running water.
Cut them into rings of similar size, not too large, so they cook evenly.
In a large saucepan, combine the already cut squid, washed and chopped fresh tomatoes, and a clove of garlic divided into at least four parts.
Season with salt, add a pinch of chili pepper, some chopped parsley, a drizzle of extra virgin olive oil, and half a cup of water.
Cover with a lid and bring to a lively heat until the sauce starts to boil.
At this point, lower the flame to medium and let it cook for about 15-20 minutes, until the squid are tender.
If the sauce is still too liquid, remove the lid and continue cooking over medium heat for a few minutes until it thickens. It should remain a thick and rich sauce, perfect for dipping!
NOTES
When cooking squid, remember that they should not cook for too long, otherwise they risk becoming rubbery and tough. 15-20 minutes of cooking is really enough, just enough time to keep them tender and flavorful.
If at the end of cooking you notice that the sauce is still too liquid, don’t worry: just remove the lid and raise the heat a bit to let it thicken nicely, without extending the times further. This way you’ll get a nice thick sauce, perfect for dipping without ruining the squid’s texture.
If you liked the recipe or have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use frozen squid?
Yes, frozen squid are perfectly fine. The important thing is to completely thaw them and dry them well before cutting and cooking them, so they don’t release too much water during cooking.
Can I use tomato pulp instead of fresh tomatoes?
Of course! Tomato pulp is an excellent alternative, especially when it’s not the season. In summer, however, with fresh and ripe tomatoes, the sauce becomes more fragrant and naturally sweet.
