Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 4 – 6
Squid, slowly cooked in tomato sauce makes a tasty appetizer or light entree.
- 1 1/2 Pounds Fresh Squid
- 1 Pound Fresh, Cleaned, Chopped Greens (See Note Above)
- 1/2 Cup Olive Oil
- 3 Garlic Cloves, Peeled & Minced
- 1 Onion, Peeled & Diced
- 1 Carrot, Diced
- 2 Celery Stalks, Diced
- 1 Small Red Chile (or Dried Red Chiles)
- 1/2 Cup White Wine
- 1 (14 oz) Can Chopped Tomatoes
- Sea Salt & Cracked Black Pepper
- 3 Tablespoons Chopped Fresh Parsley
- Clean the squid by removing the skeleton running down the back and anything left inside the tube, and cut the tube into 1 inch rings.
- Cut the hard area from the tentacles, and if large, cut in half.
- Rinse all the squid pieces in water.
- In a large heavy saute pan, heat the oil and add the onion, carrots, and celery.
- Cook until almost tender, and add the calamari, garlic and chile and cook an additional minute or two.
- Add the wine, and continue to cook over medium heat until the wine has almost completely absorbed.
- Add the chopped tomatoes, parsley, and season with salt and pepper.
- Bring to a boil and then reduce heat to a simmer.
- Continue to cook the squid for 30 to 35 more minutes, adding the chopped greens in the last 10 minutes.
- Taste and adjust seasonings if needed.
- Spoon into individual servings bowls and offer slices of crusty bread when serving.
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