Braised Calamari in Tomato Sauce

Squid slowly braised in a garlicky tomato sauce with olives and parsley until tender, ready in about 1 hour for a comforting seafood dinner.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 pounds cleaned squid
• 3 tablespoons olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 28 ounces crushed tomatoes
• 1 cup pitted kalamata olives
• 1 cup dry white wine
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 0.5 cup fresh parsley

Cooking instructions

1. Pat the cleaned squid dry. Cut the bodies into 1-inch rings and leave small tentacles whole or halve large tentacles. Finely chop the onion, mince the garlic, and chop the parsley. (about 10 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds. (about 6 min) — Medium heat
3. Add the squid and cook, stirring, until it releases its liquid and becomes opaque, about 3 minutes. Pour in the wine and simmer until slightly reduced, about 2 minutes. (about 5 min) — Medium heat
4. Stir in the crushed tomatoes, salt, and black pepper. Bring to a gentle simmer, then reduce the heat to low. Cover and braise until the squid is tender, stirring once or twice, 30 to 35 minutes. (about 35 min) — Low simmer
5. Uncover and stir in the olives. Simmer until the sauce thickens slightly, 3 to 5 minutes. Taste and adjust the seasoning. (about 5 min) — Low simmer
6. Remove from the heat, fold in the parsley, and rest for 5 minutes. Serve hot with crusty bread, polenta, or rice. (about 5 min)