This Mediterranean-inspired tomato-braised squid is made with tender pieces of squid simmered slowly with tomatoes, garlic, onion, and herbs. The gentle, covered cook makes a forgiving dish with a rich sauce that is delicious over pasta, rice, or crusty bread.
Ingredients
- 2 lb cleaned squid, bodies and tentacles (900 g), thawed if frozen
- 2 tbsp extra-virgin olive oil (30 ml)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, finely chopped (9 g)
- 1 tbsp tomato paste (16 g)
- ½ cup dry white wine (120 ml), or seafood or chicken stock
- 1 can crushed tomatoes, 14.5 oz (411 g)
- ½ cup low-sodium seafood or chicken stock (120 ml)
- 1 tsp dried oregano (1 g)
- 1 bay leaf
- ¼ tsp red pepper flakes (about 0.5 g), optional
- 1 tsp fine salt (5 g), plus more to taste
- ½ tsp freshly ground black pepper (1 g)
- 2 tbsp chopped fresh flat-leaf parsley (8 g)
- 1 tbsp fresh lemon juice (15 ml)
Instructions
- Prepare the squid. If it is frozen, thaw it overnight in the refrigerator or in a sealed bag submerged in cold water, changing the water as needed. Pat the cleaned squid thoroughly dry. Slice the bodies crosswise into rings about ½ inch (1.25 cm) wide; leave small tentacles whole and cut larger clusters into manageable pieces. Keep the squid refrigerated while you prepare the other ingredients. Drying it helps the pieces cook evenly and prevents excess water from diluting the sauce.
- Soften the onion. Warm the olive oil in a heavy, lidded pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened and translucent but not browned. If it begins to color quickly, lower the heat; the aim is a sweet, mellow base rather than a deeply browned one.
- Add the aromatics. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds, just until fragrant. Add the tomato paste and oregano and stir for 1 minute to coat the onion and lightly toast the paste. Avoid letting the garlic turn brown, which can make the sauce taste bitter.
- Deglaze the pot. Pour in the wine and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on bits. Let it bubble for about 2 minutes, until the sharp smell of alcohol has eased. If you prefer not to cook with wine, use the same amount of stock; the result will be a little less bright but still flavorful.
- Build the sauce and simmer. Add the crushed tomatoes, stock, bay leaf, salt, and black pepper. Stir, then add the squid and any juices on the plate. Bring the liquid to a gentle simmer, cover the pot, and lower the heat so the sauce bubbles softly rather than boiling hard. Cook for 40 minutes, stirring once or twice. The squid should become tender and the sauce should thicken slightly. For seafood safety, USDA FSIS recommends cooking seafood to a safe minimum internal temperature of 145°F (63°C); check a thicker piece with an instant-read thermometer and continue simmering if it has not reached that temperature. If the squid is safe but still chewy, keep it at a gentle simmer in 10-minute increments until tender.
- Finish and taste. Remove the bay leaf. Stir in the parsley and lemon juice, then taste the sauce and adjust the salt, pepper, or lemon to suit your preference. Serve hot. The lemon should brighten the tomato sauce rather than make it sharply sour.
Tips
- Buy cleaned squid for an easier start. Fish counters and many frozen seafood sections sell cleaned squid, which saves time. If yours is whole and uncleaned, ask the fishmonger to clean it or follow a reliable seafood-cleaning guide before starting; remove the clear quill and innards, then rinse away any grit. Use the tentacles too if they are included and cleaned.
- Dry thawed squid well. Squid releases some moisture as it cooks, and water left on the surface can make the finished sauce thinner. If the sauce seems loose at the end, uncover the pot and simmer it gently for a few minutes, stirring often. Do not use a hard boil to speed this up; it can make the squid tough.
- Keep the simmer gentle. A rolling boil makes the pieces contract and can leave them rubbery. The covered pot should show only small, steady bubbles. Squid can be tender after a very brief high-heat cook or after a longer braise; this recipe uses the slower method, so give it time rather than stopping as soon as the sauce is hot.
- Choose a simple substitute thoughtfully. Stock can replace the white wine in equal measure. Seafood stock gives a savory, sea-forward sauce; chicken stock is milder. If using salted stock, reduce the added salt at first and season again at the end. Fresh oregano can replace dried: use about 1 tbsp (3 g), adding it with the parsley so its flavor stays fresh.
Serving Suggestions
Spoon the squid and plenty of tomato sauce over cooked linguine, spaghetti, or another pasta, allowing roughly 12 oz (340 g) dry pasta for four servings. A little pasta cooking water can help the sauce cling to the noodles. For a gluten-free meal, serve it over rice or creamy polenta, or offer thick slices of toasted gluten-free bread for dipping. If you are serving bread, a crisp salad with a lemony dressing makes a fresh contrast to the slow-cooked sauce.
For a relaxed shared meal, bring the pot to the table with extra parsley and lemon wedges. A side of sautéed greens, such as spinach or broccoli rabe, pairs well without competing with the tomato and garlic. If serving the squid as a smaller first course, divide it into six portions and provide bread so the sauce does not go to waste.
Variations
- Make it more Mediterranean: Stir in 2 tbsp drained capers (about 18 g) or ¼ cup pitted Kalamata olives (about 35 g) during the last 10 minutes. Both add saltiness, so taste before adding extra salt.
- Add vegetables: Finely chop ½ medium fennel bulb (about 100 g) and cook it with the onion. Its mild anise note suits squid and tomato. Alternatively, add ½ cup diced roasted red pepper (about 75 g) with the tomatoes for sweetness.
- Use a different herb profile: Replace the oregano with 1 tsp dried thyme (1 g), or finish with a few torn basil leaves in place of some of the parsley. Basil is more delicate, so add it just before serving.
- Make the sauce spicier: Increase the red pepper flakes to ½ tsp (about 1 g), or leave them out for a mild version. Add heat gradually; it is easy to make the sauce hotter at the table with chili flakes, but difficult to take heat away once it is in the pot.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours of cooking. Keep the squid and sauce refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. If the room is hotter than 90°F (32°C), refrigerate leftovers within 1 hour. Store pasta separately when possible, since it absorbs sauce and can become soft.
For longer storage, freeze the squid and sauce in an airtight, freezer-safe container for up to 2 to 3 months for best quality. Thaw it overnight in the refrigerator. Reheat only the amount you plan to eat, in a covered saucepan over low heat with a splash of water or stock, stirring gently until the leftovers reach 165°F (74°C). You can also microwave it in a covered, microwave-safe dish, stirring partway through and checking the temperature in more than one place. Avoid repeated reheating, which can make the squid less tender.
Frequently Asked Questions
How do I keep squid from becoming rubbery?
For this recipe, keep the pot covered and at a gentle simmer, then cook long enough for the squid to turn tender. A vigorous boil or stopping partway through the braise can leave it chewy. Squid is also often cooked very quickly over high heat, but this recipe is designed around the longer, slower approach.
Can I use frozen squid?
Yes. Frozen cleaned squid works well. Thaw it in the refrigerator, or thaw it in a sealed bag in cold water, then drain and pat it dry before slicing. Do not thaw seafood on the counter. If using squid that is already cut into rings, check it for tenderness during the final part of the simmer because smaller pieces may soften sooner.
Do I need to remove the skin from cleaned squid?
No. Squid sold cleaned is ready to cook, and any thin skin left on it is edible. You may remove visible loose membrane if you prefer a neater appearance, but it is not necessary for this braise. The important parts are removing the inedible innards and clear quill from uncleaned squid, and rinsing away any grit.
Can I make the squid ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it in its sauce. Reheat it gently to 165°F (74°C) before serving. The sauce may thicken in the refrigerator; loosen it with a small splash of water or stock as it warms. Make pasta fresh rather than storing it mixed into the sauce.
How can I tell when the squid is done?
Use a food thermometer to check a thick piece reaches 145°F (63°C), the USDA FSIS safe minimum for seafood. Then check tenderness with a fork: properly braised squid should yield easily rather than feel firm and springy. If it has reached the temperature but remains chewy, continue the gentle simmer in short increments until tender.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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