Stewed Squid: October is the perfect season to prepare them. The best time to fish for squid is definitely October, which is more abundant. Squid fishing runs from September to December, so we’re right in the middle of it. Squid have an elongated and tapered shape, with eight small tentacles, two very long ones, and two triangular fins. Regardless of all the qualities and forms of squid, I can tell you that cooking fish is not difficult, and it can be done well. You need to follow small precautions, like cooking, for example, or exactly following the recipe steps, especially for those who are not used to cooking. Put your heart into it, and it will turn out well.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 217.94 (Kcal)
- Carbohydrates 6.43 (g) of which sugars 1.98 (g)
- Proteins 19.39 (g)
- Fat 11.91 (g) of which saturated 2.62 (g)of which unsaturated 1.30 (g)
- Fibers 0.88 (g)
- Sodium 1,069.02 (mg)
Indicative values for a portion of 145 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 to Prepare Stewed Squid
- 1.3 lbs squid
- 3.5 oz cherry tomatoes
- 5 tbsp white wine
- 1 clove garlic
- 2.7 tbsp extra virgin olive oil
- 1.5 tsp fine salt
- 1 tbsp chopped parsley
- 1 square lemon zest
- 1 green chili pepper (fresh)
- 1 pinch black pepper
- 1 cup water
Tools Needed to Prepare Stewed Squid
- Pan
- Cutting Board
- Knife
- Wooden Spoon
Steps to Prepare Stewed Squid
First, in the pan, put the garlic with the extra virgin olive oil, parsley with a little lemon zest. If you like, also the chili pepper: I added it. I cut the squid and added them to the hot oil. As soon as they dried from their cooking water, I wet them with the white wine and let it evaporate. I do everything in 10 minutes.
I adjust the salt of the squid and add the chopped tomatoes. Stir and also add a glass of water, put the lid on, and cook for another 10 minutes.
At the end of cooking, a drizzle of raw extra virgin olive oil and a grind of black pepper.
Here are the stewed squid ready: prepare the bread for the “scarpetta.”
A little more chopped parsley and now the dish is ready.
Advice
I would also recommend the squid stuffed with friarielli in white with a fantastic anchovy cream accompaniment.
https://blog.giallozafferano.it/vaipinacucina/calamaro-ripieno-di-friarielli/
https://blog.giallozafferano.it/vaipinacucina/calamaro-ripieno-di-friarielli/
FAQ (Questions and Answers)
How to recognize fresh squid?
The first way to recognize fresh squid is certainly the smell, which should be very light and not strong of the sea or ammonia. Another way to recognize fresh squid is by color, which should be bright white and should not have yellow spots.
