Stewed Squid In Tomato Sauce

By Moira Hodgson

Updated October 10, 2023

Total Time
1 hour
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5(38)
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

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 small onion, minced

  • 1 clove garlic, minced (green part removed)

  • 3 tablespoons olive oil

  • 1 cup canned Italian plum tomatoes chopped, with their juice

  • 1 cup dry white wine

  • 2 pounds squid, cleaned and sliced (see above)

  • 1 teaspoon fresh thyme leaves

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 352 milligrams cholesterol; 243 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 546 milligrams sodium; 24 grams protein; 2 grams sugar

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
38 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.