RECIPE

Spicy Sicilian Squid

Name: Spicy Sicilian Squid
Cook time: 1 h
Yield: 4

Recipe Created For

3.5 L Braiser

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Tomato Sauce

Note: You’ll get more sauce than you need for this recipe, but it freezes very well and is very versatile.

One 14 oz can of good quality whole tomatoes.
(I use the Bianco brand)
6 oz of good quality tomato paste. (I use Mutti brand)
2 tablespoons of extra virgin olive oil
2 sprigs of fresh basil
2 teaspoons dried marjoram
½ teaspoon garlic, grated on a microplane
1 bay leaf
2 teaspoons kosher salt

Squid

¼ cup extra virgin olive oil
2 tablespoons slivered blanched almonds
2 tablespoons dried currants
2 tablespoons small capers
1 tablespoon red pepper flakes
3 cloves of garlic, thinly sliced
1 strip of orange zest (with a peeler, not a microplane)
1 cup fregola, cooked just short of al dente
2 lbs. squid, clean and cut into ¼” rings,
dried on paper towels
Kosher salt and black pepper to taste
1 cup white wine (never chardonnay)
2 cups basic tomato sauce (recipe above)
3 tablespoons of chopped Italian parsley
High quality olive oil to finish the dish
Flaky sea salt

Looking for the perfect recipe for your braiser? Look no further than our Spicy Italian Squid. Featuring fresh squid and a delicious homemade tomato sauce, this recipe is sure to become a staple in your household for years to come.

The Braser is the perfect piece of cookware for this recipe, locking in the heat, moisture, and rich aromatics of the tomato sauce for a well-balanced dish. This iconic piece of cookware is ideal for simmering the sauce before introducing the squid. The beauty of this recipe? You’ll have enough sauce left over for tomorrow’s lunch.

Our Spicy Italian Squid recipe is the ultimate dish for seafood lovers, serving a flavourful meal for the whole family to enjoy. This recipe can be prepared in under an hour, accommodating up to four portions at a time. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!

INGREDIENTS

Tomato Sauce

Note: You’ll get more sauce than you need for this recipe, but it freezes very well and is very versatile.

One 14 oz can of good quality whole tomatoes.
(I use the Bianco brand)
6 oz of good quality tomato paste. (I use Mutti brand)
2 tablespoons of extra virgin olive oil
2 sprigs of fresh basil
2 teaspoons dried marjoram
½ teaspoon garlic, grated on a microplane
1 bay leaf
2 teaspoons kosher salt

Squid

¼ cup extra virgin olive oil
2 tablespoons slivered blanched almonds
2 tablespoons dried currants
2 tablespoons small capers
1 tablespoon red pepper flakes
3 cloves of garlic, thinly sliced
1 strip of orange zest (with a peeler, not a microplane)
1 cup fregola, cooked just short of al dente
2 lbs. squid, clean and cut into ¼” rings,
dried on paper towels
Kosher salt and black pepper to taste
1 cup white wine (never chardonnay)
2 cups basic tomato sauce (recipe above)
3 tablespoons of chopped Italian parsley
High quality olive oil to finish the dish
Flaky sea salt

EQUIPMENT

INSTRUCTIONS

Tomato Sauce

Mash the tomatoes (out of the can) as best you can with a fork.

Combine all ingredients (including the ½ can of water used to rinse the can of tomatoes) in a heavy-bottomed saucepan and bring to a boil.

Simmer the sauce for 30 minutes, until it thickens slightly, and the flavours blend well. Taste and adjust seasoning.

Let cool, then remove bay leaf and basil sprigs.

Squid

In a large, heavy-bottomed sauté pan, heat the olive oil over medium-high heat until you start to see wisps of smoke. Add almonds, currants, capers, chili flakes, garlic and orange zest all at once. Stir quickly with a wooden spoon until the almonds begin to toast and the garlic is barely browned.

Add the fregola and squid all at once, and season with kosher salt and freshly ground black pepper.

When it starts to sizzle, add the white wine and bring to a simmer for 30 seconds before adding the tomato sauce.

Stir the sauce into the squid mixture, bring to a simmer, and taste for seasoning. Adjust if necessary and add chopped parsley.

Drizzle generously with olive oil and add a few sprinkles of sea salt.

Recipe courtesy of Maison Publique