Mediterranean Stew with Squid, Artichokes and Olive

Name: Mediterranean Stew with Squid, Artichokes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole; 1/4 cup plus 2 tablespoons olive oil; 1 small onion, finely chopped; 10 cloves garlic, cut into very thin slices; 1 teaspoon fresh thyme or 1/2 teaspoon dried; 3 cups canned imported tomatoes, coarsely chopped and drained; 1 cup dry white wine; 12 baby artichokes or 4 large artichokes; Juice of 1 lemon; 15 pearl onions, peeled; Salt and pepper; 1/2 cup pitted and halved Nicoise olives; 2 tablespoon finely chopped parsley

Servings: persons

2 pounds cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole
1/4 cup plus 2 tablespoons olive oil
1 small onion, finely chopped
10 cloves garlic, cut into very thin slices
1 teaspoon fresh thyme or 1/2 teaspoon dried
3 cups canned imported tomatoes, coarsely chopped and drained
1 cup dry white wine
12 baby artichokes or 4 large artichokes
Juice of 1 lemon
15 pearl onions, peeled
Salt and pepper
1/2 cup pitted and halved Nicoise olives
2 tablespoon finely chopped parsley

1
Thoroughly rinse and dry the squid rings and tentacles on cloth towels.
2
In a large heavy pot heat 2 tablespoons olive oil over moderate heat.
3
Cook the onion until translucent.
4
Add the garlic and thyme and cook for 1 minute.
5
Add the squid and cook for 2 minutes.
6
Add the tomatoes and wine and bring the mixture to a simmer.
7
Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour.
8
While the squid is cooking, cut the top 2/3 off the artichokes, trim the dark leaves off the bottoms and sides, and put the artichokes in a non-aluminum pot with lemon juice, a tablespoon of olive oil and enough water to cover generously.
9
Simmer the artichokes until they are just tender when poked through the bottom with a knife, about 15 minutes for baby artichokes or 30 minutes for large artichokes.
10
Drain and let cool.
11
If you're using large artichokes, carefully pull out the choke with a tablespoon and cut the artichoke bottoms into 5 wedges each.
12
Trimmed baby artichokes can be left whole or cut in half.
13
Toss the cooked artichoke bottoms or baby artichokes in a tablespoon of olive oil with salt and pepper.
14
Put the pearl onions and remaining olive oil in a small pot just large enough to hold the onions in a single layer.
15
Add enough water to come halfway up the onions, partially cover the pot, and simmer the onions for about 15 minutes, until all the water evaporates and leaves them with a light glaze.
16
Uncover the squid and, if necessary, boil the liquid until slightly thickened.
17
Add the artichokes and pearl onions, stirring to combine.
18
Season with salt and pepper to taste.
19
Stir in the olives and the chopped parsley.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 pounds cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole, 1/4 cup plus 2 tablespoons olive oil, 1 small onion, finely chopped, 10 cloves garlic, cut into very thin slices, and more.

Yes, Mediterranean Stew with Squid, Artichokes and Olives 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.

That's it — enjoy your meal!

Mediterranean Stew with Squid, Artichokes and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions