Drunken Squid Recipe

Name: Drunken Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: vegetable oil drizzle; 1 onion finely diced; 3 5/16 pounds squid cleaned; 3 garlic cloves diced; 1 tablespoon tomato paste; 1 cup red wine; 5 3/8 cups tomatoes can of whole; salt; ground black pepper freshly; 3 stalks fresh thyme tied together; steamed rice as an accompaniment

Servings: persons

vegetable oil drizzle
1 onion finely diced
3 5/16 pounds squid cleaned
3 garlic cloves diced
1 tablespoon tomato paste
1 cup red wine
5 3/8 cups tomatoes can of whole
salt
ground black pepper freshly
3 stalks fresh thyme tied together
steamed rice as an accompaniment

1
In a Dutch oven, heat up a drizzle of oil and pour in the diced onion. Saute a few minutes on low heat until softened.
2
Add in the squid and raise the heat until the squid start to release their juices.
3
Incorporate the garlic and lower the heat again. Stir together and simmer until most of the liquid has evaporated out.
4
Dissolve the tomato paste in the red wine then pour into the Dutch oven. Follow with the whole tomatoes and their juice, salt and pepper to taste, and the thyme.
5
Simmer 45 minutes stirring occasionally until the sauce thickens. Crush the tomatoes with a wooden spoon while stirring. Remove the thyme before serving.
6
Serve with steamed rice on the side and more thyme leaves sprinkled over the top as garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: vegetable oil drizzle, 1 onion finely diced, 3 5/16 pounds squid cleaned, 3 garlic cloves diced, and more.

Yes, Drunken Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Drunken Squid

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