Slow-Cooked Squid With Olives And Herbs Recipe

Name: Slow-Cooked Squid With Olives And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. cleaned squid; 1 1/2 oz. smoked Spanish chorizo, thinly sliced (about 1/2 cup); 1 shallot, thinly sliced; 4 garlic cloves, thinly sliced; 4 oil-packed anchovies; 1 red Fresno chile or jalapeno, thinly sliced; 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 1 (28-oz.) can whole peeled tomatoes; Kosher salt, freshly ground pepper; 4 thick slices sourdough bread; 1 cup parsley leaves with tender stems; 1/2 cup mixed pitted green olives, torn if large; 2 Tbsp. fresh lemon juice

Servings: persons

1 1/2 lb. cleaned squid
1 1/2 oz. smoked Spanish chorizo, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 garlic cloves, thinly sliced
4 oil-packed anchovies
1 red Fresno chile or jalapeno, thinly sliced
4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 (28-oz.) can whole peeled tomatoes
Kosher salt, freshly ground pepper
4 thick slices sourdough bread
1 cup parsley leaves with tender stems
1/2 cup mixed pitted green olives, torn if large
2 Tbsp. fresh lemon juice

1
["Preheat oven to 250u00b0F. Separate squid bodies from tentacles. Cut bodies into 3/4""-thick rings and cut tentacles in half crosswise. Rinse well in a bowl with several changes of cold water. Drain squid and pat dry.", "Cook chorizo, shallot, garlic, anchovies, chile, and 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium heat, stirring often, until chorizo is softened but not yet beginning to crisp and shallot is softened but not yet browned, about 5 minutes. Add tomatoes, finely crushing with your hands as you go, and their juices and squid and bring to a simmer; season lightly with salt and pepper. Cover pot and transfer to oven. Cook until squid is very tender and sauce tastes concentrated, 2-2 1/2 hours. (Uncover the pot for the last 20-30 minutes to allow sauce to evaporate and thicken if needed.) Taste and season with more salt and pepper if needed.", "Toast bread until very crisp; drizzle with oil. Place in bowls and top with squid and sauce. Toss parsley, olives, lemon juice, and remaining 2 Tbsp. oil in a small bowl; season lightly with salt. Spoon over squid.", "Squid can be cooked 1 day ahead. Let cool; cover and chill."]

1194

kcal

Calories

116

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

You need 13 ingredients. The key ingredients include: 1 1/2 lb. cleaned squid, 1 1/2 oz. smoked Spanish chorizo, thinly sliced (about 1/2 cup), 1 shallot, thinly sliced, 4 garlic cloves, thinly sliced, and more.

Yes, Slow-Cooked Squid With Olives And Herbs 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!

Slow-Cooked Squid With Olives And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions