Slow-Cooked Squid with Olives and Herbs
Slow-Cooked Squid with Olives and Herbs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 250°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 250°F.
Separate squid bodies from tentacles.
Cut bodies into 3/4"-thick rings and cut tentacles in half crosswise.
Rinse well in a bowl with several changes of cold water.
Drain squid and pat dry.
Cook chorizo, shallot, garlic, anchovies, chile, and 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium heat, stirring often, until chorizo is softened but not yet beginning to crisp and shallot is softened but not yet browned, about 5 minutes.
Add tomatoes, finely crushing with your hands as you go, and their juices and squid and bring to a simmer; season lightly with salt and pepper.
Cover pot and transfer to oven.
Cook until squid is very tender and sauce tastes concentrated, 2–2 1/2 hours. (Uncover the pot for the last 20–30 minutes to allow sauce to evaporate and thicken if needed.) Taste and season with more salt and pepper if needed.
Toast bread until very crisp; drizzle with oil.
Place in bowls and top with squid and sauce.
Toss parsley, olives, lemon juice, and remaining 2 Tbsp. oil in a small bowl; season lightly with salt.
Spoon over squid.
Squid can be cooked 1 day ahead.
Let cool; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.