Garlic-and-Herb-Braised Squid

1. 1

   Rinse squid under cold water and pat dry.

2. 2

   Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.

3. 3

   Chop enough parsley to measure 2 tablespoons and reserve.

4. 4

   Chop remaining parsley and garlic together.

5. 5

   Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes.

6. 6

   Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute.

7. 7

   Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes.

8. 8

   Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.

9. 9

   Season with additional salt and pepper and stir in reserved parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.