Braised Provencal-Style Squid

This dish takes its lead from Provençal stuffed squid, highlighting the Swiss chard and garlic normally found in the bread stuffing. In place of breadcrumbs, here we serve the dish over good crusty bread to soak up the tomato-based sauce. A squeeze of fresh lemon lends a bright note to the rich flavors.

By | September 05, 2018

Ingredients

  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 1 clove garlic, coarsely chopped
  • ¼ teaspoon crushed red pepper flakes (or more to taste)
  • 1½–2 pounds plum tomatoes, such as Roma or Amish Paste, quartered or 1 (15-ounce) can crushed tomatoes (see Note)
  • ¼ cup water (or more if a thinner broth is desired)
  • 1 pound squid tubes and tentacles, cleaned, tubes trimmed crosswise into ½-inch rings
  • 1 bunch (4 packed cups) Swiss chard, washed, stems trimmed and discarded, leaves coarsely chopped
  • Grated zest and juice of 1 lemon
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 good crusty baguette

Preparation

Heat olive oil over medium heat in a large (5½ quart) Dutch oven or heavy-bottomed pot with a lid. Add the shallot, garlic and crushed red pepper flakes and sauté until the shallot is translucent, 2 to 3 minutes.

Add the quartered tomatoes, stir well, cover and cook for 5 to 7 minutes. Remove tomato skins carefully with tongs or a fork, then discard. Once the skins have been removed, gently mash the tomatoes. They will continue to break down into sauce as they cook. Pour in the water and stir to combine.

Add the squid, stir into the tomato mixture, cover and reduce heat to low. Cook on low heat for approximately 45 minutes, or until the squid is opaque and tender. Add the Swiss chard and stir into the sauce to submerge. Cook uncovered until wilted, 1 to 2 minutes. Remove pot from heat, add in the lemon zest and juice and stir to combine. Season with salt and pepper.

While the squid is cooking, slice the baguette into 8 (1-inch) pieces at an angle. Lightly toast the pieces and set aside.

To serve, place 2 slices of toasted baguette in the bottom of each of 4 warm, shallow soup bowls. Divide the squid and sauce among the bowls.

About this recipe

Note: To streamline preparation of this dish, after the tomatoes have simmered for 5 to 7 minutes, remove the lid, allow steam to escape, then use a pair of tongs or a fork to remove the loosened skins from the tomatoes. Otherwise peel the tomatoes using a hot water bath prior to cooking.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 1 clove garlic, coarsely chopped
  • ¼ teaspoon crushed red pepper flakes (or more to taste)
  • 1½–2 pounds plum tomatoes, such as Roma or Amish Paste, quartered or 1 (15-ounce) can crushed tomatoes (see Note)
  • ¼ cup water (or more if a thinner broth is desired)
  • 1 pound squid tubes and tentacles, cleaned, tubes trimmed crosswise into ½-inch rings
  • 1 bunch (4 packed cups) Swiss chard, washed, stems trimmed and discarded, leaves coarsely chopped
  • Grated zest and juice of 1 lemon
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 good crusty baguette