Stewed Squid In Tomato Sauce

By Moira Hodgson

Updated Oct. 11, 2023

Total Time
1 hour
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5(37)
Comments
Read comments

Featured in: FOOD; $1 a Pound and Nutritious? Squid

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1small onion, minced
  • 1clove garlic, minced (green part removed)
  • 3tablespoons olive oil
  • 1cup canned Italian plum tomatoes chopped, with their juice
  • 1cup dry white wine
  • 2pounds squid, cleaned and sliced (see above)
  • 1teaspoon fresh thyme leaves
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

243 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 546 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.

  2. Step 2

    Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
37 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Andy

Should be in "simple" category. Absolutely foolproof and delicious. I suggest chopping whole canned tomatoes instead, because just diced tomatoes ended up a bit too runny.

rebhayim

This was a ridiculously easy recipe to make. And taste? Phenomenal! I doubled and maybe even tripled the amount of garlic because, let’s face it, this dish screams for it. I always judge my cooking by the tough criterion “if I ordered this at a restaurant, would I be happy?”. For this dish? Ecstatic.

Meinmunich

Made it for the second time and better than how I remembered. So simple yet so good. Used sepia and served with soft polenta.

Meinmunich

Even after reading the relating article, I couldn’t figure out what kind of “sauce” it is. As it was being made, it was coming a stew, not a soup nor a consistency for pasta. So I added some cut up potatoes for the last 15 mins and boiled shell pasta at the end. Served with breadsticks. Red pepper flakes before adding squid. It was nice.

Susan

Agree with Andy, this is foolproof and delicious. Excellent ratio of ease to flavor.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.