This Mediterranean-style squid dish is full of bold flavors from tomatoes, garlic, olives, and fresh herbs. Gently simmered in olive oil and finished with a splash of wine, it’s a light yet satisfying seafood meal that pairs perfectly with boiled potatoes or crusty bread.
Ingredients (Serves 4):
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ pounds squid, cleaned and sliced into rings
- ½ cup pitted green or black olives, sliced into rounds
- 1 can (14 oz) crushed or whole peeled tomatoes (pelati)
- 1–2 small hot chili peppers (fresh or dried, optional)
- Salt and pepper, to taste
- ¼ cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, minced (additional)
- ½ teaspoon dried rosemary or herbs of choice
Preparation:
Heat the olive oil in a large pan over medium heat. Sauté the onion until it becomes translucent. Add the minced garlic and cook for 30 seconds.
Add the squid rings and cook for about 5 minutes, stirring frequently. Add the sliced olives, canned tomatoes, and chili peppers if using (remove seeds if fresh; dried ones can be added whole and removed later).
Season with salt and pepper to taste. Cover and simmer gently over low heat until the squid is tender—about 20 to 25 minutes.
Once the squid is cooked, stir in the wine, fresh parsley, extra garlic, and rosemary or herbs of your choice. Simmer for another 2–3 minutes to let the flavors blend.Serve warm with boiled potatoes or fresh bread. Enjoy!
