Stewed Squid In Tomato Sauce
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small onion, minced
- 1clove garlic, minced (green part removed)
- 3tablespoons olive oil
- 1cup canned Italian plum tomatoes chopped, with their juice
- 1cup dry white wine
- 2pounds squid, cleaned and sliced (see above)
- 1teaspoon fresh thyme leaves
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
243 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 546 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
- Step 2
Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.
Private Notes
Comments
Should be in "simple" category. Absolutely foolproof and delicious. I suggest chopping whole canned tomatoes instead, because just diced tomatoes ended up a bit too runny.
Even after reading the relating article, I couldn’t figure out what kind of “sauce” it is. As it was being made, it was coming a stew, not a soup nor a consistency for pasta. So I added some cut up potatoes for the last 15 mins and boiled shell pasta at the end. Served with breadsticks. Red pepper flakes before adding squid. It was nice.
Agree with Andy, this is foolproof and delicious. Excellent ratio of ease to flavor.
Absolutely delicious, and dead simple. I only had one pound of squid, but made all the sauce and was not sorry. Served over thin spaghetti. Great bread to sop up sauce. Only charge to recipe was to add a little piment d’espelette for a small spicy note.