If you buy whole squid Jacques demonstrates how to clean and prepare them, here.
Ingredients
- 2 tablespoons olive oil, plus additional for serving
- 1 large clove of garlic, thinly sliced
- Freshly ground black pepper
- 1 (28-ounce) can tomato purée
- 1 (14-ounce) can whole, peeled cherry tomatoes
- 1 to 1 ½ pounds cleaned squid rings and tentacles
- 2 small sprigs rosemary
- 2 small sprigs oregano
- 2 tablespoons unsalted butter
- Kosher salt
- 8 pieces focaccia or other thick slices of toasted, hearty bread
- Parmigiano Reggiano cheese, optional
- Extra virgin olive oil, for drizzling, optional
Method
- Heat a 5- to 6-quart Dutch oven, or large saucepan over medium-high heat. Add the olive oil and when it starts to shimmer add the garlic and cook, stirring, until translucent and fragrant, about 30 seconds. Be careful not to burn. Add a couple grinds of freshly ground pepper, stir, then add all of the tomatoes and their juices. Bring the mixture to a simmer, then stir in the squid. Return to a simmer and continue to cook for about 20 minutes. Bruise the rosemary sprigs with your fingers and add to the sauce along with the oregano leaves. Season with salt and more black pepper and continue to simmer for an additional 10 to 20 minutes until the squid is completely tender. Stir in the butter, remove the herb sprigs and season to taste with salt and pepper.
- Put a piece of focaccia in each serving bowl and ladle the squid in tomato sauce over the top. Grate the Parmigiano Reggiano over the top, if using, drizzle with olive oil and a couple grinds black pepper and serve.
Jacques approved, Jacques enjoyed! I had the pleasure of cooking this dish for Jacques, and unless he was lying to me, he said it was delicious! Squid is one of my favorites, especially this way which is super versatile served as it is here, over a thick slice of bread or try it ladled on pasta, polenta or rice. And it tastes even better next day.