This is one of the most classic dish you can find in Italian cuisine, it’s often used as an appetizers in big buffets, or as a main dish of fish, you can also use it to prepare a wonderful risotto, or pasta. It’s definitely versatile and really good. The cooking point of the squid depends basically on its size, so you just have to keep on eye on it while it cooks.
- 1kg of squid
- 400gr of tomato puree
- 4 tablespoon of chopped green olives
- 1 glass of white wine
- 1 clove of garlic
- 1 glass of water or fish stock
- some parsley
- salt and pepper to taste (also chili pepper if you want)
Wash well the squid and cut them into pieces.Put a couple of tablespoon of oil in a pot, add the crushed garlic clove, and the chili pepper and, after a minute, add the squid. Let it cook for a couple of minutes then add the white wine. Let the wine evaporate.
Add the tomato puree, the olives and then adjust with salt and pepper. Mix well and add the water. Cover with a lid and let it simmer for about 25/30 minutes at low heat. If the squid pieces are thick, let it cook for 5 to 10 minutes more. You can check the fish with a fork, if it goes in easily, the fish is cooked.
Add some chopped parsley and serve it.