- Serves 4
The first time I made a version of this stew was during a snow storm. In search of something warm and comforting, I found a recipe by Sara Moulton that started with sauteed and simmered squid. After trekking to the store to buy the ingredients, I made the dish and fell in love with the idea. I've since made the recipe many times, always starting with onions, garlic and squid, but I've since changed out the white wine, artichokes, pearl onions, parsley and thyme for red wine, clam juice, potatoes, spinach, oregano and red pepper flakes, to name a few. I like to serve the stew with bread slices that have been toasted with olive oil then rubbed with halved cloves of garlic. - notlazy.rustic. —lifeaswecookit
Test Kitchen Notes
Simple to prepare and perfect for a chilly night, this hearty squid, potato and olive stew is a complete meal. The bold flavors of garlic and olives permeate the tomato broth which is chock-full of squid, potatoes and spinach. Serve the stew with crusty bread for soaking up all that yummy broth! - jvcooks —jvcooks
cleaned squid, both tubes and tentacles
olive oil, divided
medium onions, peeled and diced
red pepper flakes
cloves garlic, peeled and sliced
dry red wine
can (32 ounces) peeled San Marzano tomatoes
1 1/4 pounds
Idaho/russet potatoes (about 2 medium)
mixed pitted olives, rinsed, drained, dried and halved
- Place squid on paper towel; top with second paper towel. Repeat until dry (this usually takes two to three changes). Using sharp knife, cut tubes into 1/2-inch rings and halve large tentacles. Dry again (it's really important to dry the pieces well so that once they are in the pan, they sear instead of steam). Set aside.
- In a large saucepot, heat 2 tablespoons olive oil over medium-high heat. Add onions, red pepper flakes and oregano; season with kosher salt. Cook 10 minutes, or until onions have softened and are just starting to color, stirring occasionally. Add garlic and cook 2 minutes, or until softened, stirring constantly. Transfer onions and garlic to bowl.
- In same saucepot, add remaining tablespoon of olive oil. Increase heat to high. Add squid; season with kosher salt. Cook 2 minutes, stirring constantly. Return onions and garlic to saucepot. Add red wine and clam juice. Bring to a boil and let cook 1 minute, scraping bottom of pot. Using clean hands, break tomatoes up into pot. Add 1/2 cup liquid from canned tomatoes to pot. Stir to combine; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
- Meanwhile, peel potatoes; cut into 3/4" cubes, holding in water, if necessary to prevent browning. Add potatoes to stew; make sure mixture returns to a bubble. Cover pot and simmer 35 minutes more, or until potatoes and squid are tender. Taste and adjust seasoning. Add spinach and olives to stew, stir until spinach has just wilted and the olives are warmed through.