• 65minutes
  • 277calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs small squid, cleaned and rinsed

  2. 3 tablespoons olive oil

  3. 1 large onion , minced

  4. 4 -6 medium Tomatoes , roughly chopped

  5. 2 garlic cloves , peeled and minced

  6. 1 red pepper (small, hot)

  7. 1 cup dry white wine

  8. 1 bay leaf

  9. 1 handful fresh thyme leave

  10. 1 pinch saffron

  11. to taste salt and pepper

  12. 1/2 cup black olives (small)

  13. 1/2 lemon zest

  14. 1 dash lemon juice

  15. 1/4 cup flat leaf parsley , chopped leaves for garnish

Instructions Jump to Ingredients ↑

  1. Slice the squid cross-wise into rings, like onion rings. Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for 5 minutes. Remove the squid, and set aside. Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured. Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes. Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron. Season with salt and pepper. Cover, and simmer until the squid is tender, 40 minutes.

  2. Remove the hot pepper (if you can find it!) and the bay leaf. Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, 10 minutes. The dish should be quite sloppy, but not like a soup. Squirt in some lemon juice. Taste, and adjust the seasonings. Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.


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