The stewed baby squids are a seafood main course with an intense flavor and irresistible aroma, perfect to enjoy with crispy breadsticks, a nice piece of toasted bread or to use as a pasta sauce.
In this recipe, I used frozen squids, a practical solution that allows you to prepare a tasty dish in any season.
The golden rule for a perfect result? Follow a few simple tips: thaw them properly, cook slowly, and always maintain the right amount of liquids. This way, the squids will remain tender, juicy, and never rubbery, ready to win everyone’s hearts at the table!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Slow Fire
- Cuisine: Italian
Ingredients
- 2.2 lbs baby squids
- 2.5 cups tomato pulp
- 4 tbsps extra virgin olive oil
- 1 shallot
- 1 clove garlic
- 1/4 cup dry white wine
- to taste salt
- to taste chili pepper (or pepper)
Tools
- Cutting Board
- Knife
- Frying Pan
Steps
Slowly thaw the baby squids in the refrigerator overnight. If you’re in a rush, put them in a bowl with cold water: in about an hour they’ll be ready. Rinse them well under running water.
Cut the baby squids into strips (or leave them whole).
In a large saucepan, heat the oil with the chopped onion and the slightly crushed whole garlic. Let them soften over low heat without burning.
Add the squids, turn up the heat, and deglaze with white wine. Let the alcohol evaporate.
Add the tomato pulp and, if you like, a pinch of chili pepper. Lightly salt.
Cover with a lid and let it cook over low heat for about 20-25 minutes, stirring occasionally. If the sauce dries out too much, add a little warm water.
At the end of cooking, remove the garlic, adjust the salt, and add a few basil leaves.
Tips
To have tender and juicy baby squids, proper thawing is essential: if you put them directly frozen in the pan you risk cooking them improperly and making them rubbery.
Here’s how to do it:
1. Slow thawing in the refrigerator
• Put the squids in a covered container or a food bag.
• Leave them in the fridge overnight.
• This method maintains their texture and flavor.
2. Quick thawing in cold water
• If in a hurry, place the baby squids in a well-sealed food bag and immerse them in cold water for about 1 hour, changing the water if it becomes too cold.
3. Never use the microwave to thaw: you risk “cooking” them partially and ruining them.
Once thawed, rinse them under running water.
Preservation
Store the stewed squids in the refrigerator, well sealed in an airtight container, for a maximum of 2 days.
