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Slow-Cooked Squid with Olives and Herbs

Slow-Cooked Squid with Olives and Herbs

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Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.


  • 1½ oz. smoked Spanish chorizo, thinly sliced (about ½ cup)
  • 4 garlic cloves, thinly sliced
  • 1 red Fresno chile or jalapeño, thinly sliced
  • 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 28-oz. can whole peeled tomatoes
  • Kosher salt, freshly ground pepper
  • 4 thick slices sourdough bread
  • 1 cup parsley leaves with tender stems
  • ½ cup mixed pitted green olives, torn if large
  • 2 Tbsp. fresh lemon juice

Recipe Preparation

  • Preheat oven to 250°. Separate squid bodies from tentacles. Cut bodies into ¾"-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, 2–2½ 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.

  • Do Ahead: Squid can be cooked 1 day ahead. Let cool; cover and chill.

Reviews SectionWe were lucky enough to get some fresh longfin squid. I looked for a recipe, as I have never made squid before. My husband and I like the ingredients listed and gave it a try. We followed the recipe and cooked for 2 1/2 hours. It was so delicious. The squid was extremely tender and the flavor was smoky tomato goodness. The parsley garnish was even better the next day. I wish I could add a picture. When we have access to fresh squid again, we will definitely be using this recipe.AnonymousWisconsin 04/14/19Delicious recipe, however, I find that the 2+ hour cooking time is simply not necessary. I've made this recipe exactly, except I just kept it on the stovetop on a low simmer for about 30 mins rather than putting it into the oven for 2 hours. It was amazing! The squid was still super fork tender and almost melted in your mouth. Just an FYI in case others, like me, do not have 2+ hours to prepare a meal, but also don't want to chew on rubberbands.Great recipe and so simple!Made this for a Sunday afternoon game day. Really interesting layering of flavor. I used a vegan chorizo (sorry! ) but I don't think it suggered for it. The olive/lemon/parsley topping adds a bright, salty note to the smokey and subtly briny flavor of the squid. Served it from a pot on the stove and let people cover their own bread and add topping. Considered adding feta, but didn't. The texture of the squid is utterly transformed. A guest described it as badass. Apt.AnonymousSaint Paul, MN 02/25/18

Cookwitch Creations

Squid is one of those things that I always associate with charcoal grills, holidays and blazing sunshine. I’ve only ever eaten it grilled or deep fried, so I thought I’d give it a go in a different dish to see how it changed the taste. I know that with squid the rules are that you either cook it as fast as you can, or long and slow. Anything in between and you have rubber bands, and nobody wants that.

I found Raymond’s recipe on the BBC website. As ever, a joy to watch. I didn’t have all the things that he used so, yes you guessed it, I winged it. I wanted to bulk it out more, too, so added chick peas in, and left the garlic out as I wanted a more gentle taste.

1/2 cup Commandaria wine (use what you have. That’s what I had.)

1 400g tin of good quality chopped tomatoes

300g squid tubes, cleaned and skinned (thank you Ocado)

100g chorizo (mine was plain, not the picante one) cut into 1 inch pieces

Peel the onion, cut in half, and chop into thick ish slices.

Sauté off in some olive oil until it starts to soften, then add the tomato puree.

Stir and fry that until it is well mixed in with the onion.

Add the wine, turn the heat up so that the wine boils for a minute or so, then turn the heat back down to low.

Add in the tomatoes and the chick peas, then the chorizo.

While that’s simmering, slice the squid tubes open, lightly cross hatch the skin with the back of a dinner knife, then cut into large pieces.

Pop that in to the sauce, pushing down so that it is covered well, put a lid on and then leave it to cook on a very low heat for 1 hour.

After one hour, the squid will be tender, and will have soaked in a lot of the chorizo flavour, and vice versa.

I actually left mine overnight, and then gently reheated it the next day.

The flavour of the squid is very pronounced, a lot stronger than when you flash fry it, and I realised that it was missing that char grill taste that I loved so much, so I did what any normal person would do at 8am on a Sunday, and got the blow torch out.

Adding that charred edge to the pieces took it from a good dish, to an excellent one that I will most definitely make again. I might use white beans next time.

  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1 small yellow onion (6 ounces 170g), quartered and thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 cup (120ml) dry white wine
  • 2 pounds (1kg) cleaned squid bodies and tentacles, bodies sliced into 1/2-inch rings and large tentacles halved
  • 1 (28-ounce 800g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • 3 sprigs fresh thyme
  • 6 ounces (170g) pitted black olives
  • 1/2 tablespoon (8ml) fresh harissa paste or store-bought
  • 2 teaspoons (10ml) finely grated zest from 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • Small handful minced fresh parsley leaves

In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes.

Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, about 3 minutes. Stir in tomatoes, thyme sprigs, and olives and return to a simmer. Lower heat to maintain a gentle simmer and cook, stirring occasionally, until squid is tender, about 30 minutes. Discard thyme.

Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.

Greek Octopus and onion stew recipe (Octopus stifado)

  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 80 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6 portions 1 x
  • Category: Main
  • Method: Stew
  • Cuisine: Greek


A traditional Greek octopus stifado recipe! This simple octopus stew is the perfect dish for the Lenten period! The octopus is braised with wine, shallot onions, tomato, aromatic herbs and spices creating a delightful stew.


  • 1 large octopus (cleaned), approx. 1 kg ( 35 oz .)
  • 2 tbsps red wine vinegar
  • 1 kg baby shallot onions, peeled ( 35 oz .)
  • 1/2 red onion, grated
  • 2 cloves of garlic, chopped
  • 1/3 of a cup olive oil
  • 1 glass red wine
  • 2 tbsps tomato paste
  • 2 bay leaves
  • 3 – 4 allspice berries
  • salt and freshly ground pepper

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  1. To prepare this delicious Greek octopus stifado recipe, place the octopus in a large pot, pour in 1 cup of water and the vinegar. Boil the octopus for about 20 minutes. Remove the octopus from the pan, chop into pieces and place in a bowl along with 1 cup of the broth (the water where the octopus just boiled in).
  2. In the meantime peel the shallots and carve them crosswise. A little trick to peel them more easily is to place the shallots in a bowl full of water and leave them in the fridge overnight.
  3. In a saucepan add the oil and shallots (whole) and sauté (medium heat) for about 10 minutes or until softened. Turn the heat up, add the octopus and sauté. Add the tomato paste, grated onion and garlic and sauté for 1 more minute.
  4. Pour in the red wine, 1 cup of the hot broth, the bay leaves, allspice berries and season. Bring to a boil, turn the heat down and let the octopus stifado simmer for about 30-40 minutes, or until the octopus is tender and the sauce has thickened. If the sauce needs some more thickening, then let it cook for a while uncovered.

Keywords: Greek Octopus Stew recipe, Octopus stifado, Xtapodi stifado

As mentioned before, slow cookers don&rsquot evaporate much liquid, so putting large glugs of wine or beer straight into to your crockpot is not a great idea.

Alcohol needs to evaporate a little to taste appealing and not acrid, so try reducing it in a separate pan on the hob first.

Easy olive recipes

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This summery Italian one-pot is easy to make and freezes brilliantly, plus, it’s low cal and gluten free. The recipe is easily halved if you only want to serve 3-4 people.

Olive bread

We love cornbread, and with this recipe for mini herb, green olive and buttermilk cornbreads we’ve made it even better. They’re really easy to make, are ready in under an hour but look really impressive.

Deep-fried stuffed olives

A deliciously moreish appetiser, these deep fried olives are stuffed with oozing cheese, cured meats and anchovies. The garlic mayo with saffron adds a Spanish kick.

Warm olives with pickled lemon and fennel

This recipe makes a quick but impressive snack to serve with drinks. Heating the olives makes them absorb more flavour without having to marinade them for ages.

Olive tapenade

Got 10 minutes to spare? Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course.

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This easy recipe needs a little TLC to put together but it’s well worth the effort! For the ultimate comfort food, serve this herby tomato fish dish with a hunk of freshly toasted ciabatta.

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Preheat the oven to 170C/325F/Gas 3.

Slash the skin of the sea bass fillets and place in the fridge.

Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown.

Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours.

Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently.

Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through.

Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass.

60+ delicious slow cooker recipes

Slow cookers are nifty gadgets, that help us create amazingly delicious meals with zero fuss, minimal prep and no need to hang over the hob for hours. Whether you're after a soul-warming casserole, a pulled pork recipe ideal to feed the family, or even a slow cooker soup, you're sure to find a recipe you'll love here.

It&rsquos no secret that we love slow cookers here at Good Housekeeping. Slow cookers help us create amazingly delicious meals with zero fuss, minimal prep and no need to hang over the hob for hours. And there seems to be a misconception that all you can make are stews and casseroles, when in fact the humble slow cooker is a much more versatile piece of kitchen equipment.

Did you know, a slow cooker is the perfect gadget to cook a piece of meat in?

Take our slow cooker ham recipe, we use coca-cola to make this sweet and salty joint of meat, while our slow cooker beef joint recipe is an absolute winner, and saves space in the oven.

Midweek meals can also be a doddle, from our gorgeous slow cooker chicken breast piccata to our delightfully simple slow cooker chicken fajitas recipe. In fact, family classics can all be whipped up in your crock pot from spaghetti Bolognese, to macaroni cheese, and even slow cooker chicken curry recipe. This also means batch cooking is made much simpler, and you can have a steaming pot of food ready when you have finished work.

People seem most surprised when we tell them you can make desserts in the slow cooker. We love this rice pudding, which is a great get-ahead dessert that can be served hot or cold (we love ours with jam). We&rsquove tried tons of sweet stuff in the slow cooker from brownies, to cheesecakes and even a butterscotch pudding, which we promise is worth a try.

Don&rsquot let your slow cooker get dusty in the cupboard, use this versatile kitchen gadget to create delicious dishes, without slaving away in the kitchen. And if you don&rsquot have one, we&rsquove tested a bunch to find the best, and this digital Crock-Pot version (which is under £100) was a clear winner. Happy slow cooking!

Three ways with. squid

There's a nasty urban legend about squid rings (go on, Google it), which is enough to make even the most dedicated and sceptical eater squirm. The way to get around that and still feast on this most excellent source of low-fat protein is to avoid them altogether. Even if you're not up for cutting up a whole squid, you can still work some magic with whole squid tubes and baby octopus. Here's how.

Serves 4 as a tapas-style appetiser
Cooking: 3 minutes
Preparation: 10 minutes

If your fish supplier doesn't have baby octopus, check the freezer section at the supermarket or Asian grocer. It might seem a bit of a fiddly task, but I recommend cutting off the hoods before you start. It'll only take a minute and makes them much more pleasant to eat.

500g baby octopus, hoods removed and discarded
½ cup freshly squeezed lemon juice (about 2-3 lemons' worth)
finely grated zest of 2 lemons
2 tablespoons fish sauce
2 tablespoons peanut oil
2 cloves garlic, thinly sliced
2cm piece of fresh ginger, grated
2 handfuls fresh herbs – coriander, dill, parsley, chervil

Fill a small bowl with cold water and ice cubes and set aside.

Bring a saucepan of water to the boil. When it's boiling, add a good pinch of salt and the baby octopi. They will curl up and blanch pretty much immediately – as soon as they do, remove them with tongs and drop them into the iced water. Mix all the other ingredients together in a bowl and add the drained octopi. Stir well and season with salt and pepper, then serve.

Serves 3-4 as a main course
Preparation: 10 minutes
Cooking: 50 minutes

This is gorgeous, with lots of rich, salty, flavours, and stupidly easy to make. It can also be made in advance and gently reheated.

1 tablespoon olive oil
2 red onions, finely chopped
2 cloves garlic, thinly sliced
150g chorizo sausage, sliced into fat coins
1 teaspoon smoked paprika
1 sprig fresh thyme
300g squid tubes (2 or 3), cut into 1.5cm rings
¼ cup dry white wine
1 x 400g tin Italian chopped tomatoes
⅔ cup Kalamata olives, stoned
1 large handful fresh flat-leafed parsley, finely chopped

Heat the olive oil in a large, heavy saucepan with a lid. Add the onions, garlic and chorizo and fry gently for about 7 minutes, until the onion is softened and golden.

Add the paprika, thyme and squid and let cook for 3 minutes, then add the wine, tomatoes and olives. Season well with salt and pepper, then cover and cook for 40 minutes over low heat, stirring occasionally.

When the time is up, taste for seasoning, then divide among plates. Sprinkle with chopped parsley and serve with crusty bread.

Serves 3-4 as a main course
Preparation: 10 minutes
Cooking: 50 minutes

This isn't quite panzanella – the famous Italian dish of tomatoes and stale bread – but it's not far off. Cooking the squid on a barbecue gives it a slightly smoky flavour, but it's fine to cook it inside if the weather's inclement.

4-5 slices of good, rustic bread (slightly stale is OK), cut into 2cm cubes
4-6 tablespoons olive oil
400g squid tubes (3 or 4)
2 tablespoons soy sauce
2 cloves garlic, thinly sliced
2 cups cherry tomatoes, halved
2 red capsicums, sliced
3 handfuls fresh flat-leafed parsley, finely chopped
2 tablespoons red wine vinegar

Preheat the oven to 200C. Toss the cubed bread with a couple of tablespoons of olive oil and put in a roasting dish. Bake for 15 minutes, stirring occasionally, until golden. Set aside.

Rinse the squid tubes, then dry with kitchen paper and lie on a board. Cut each one open so it lies flat, then score carefully with a sharp knife in a criss-cross pattern. Cut into 2cm x 5cm strips, then put in a bowl with the soy sauce, garlic, 2 tablespoons of olive oil and some salt and pepper. Set aside.

Toss the toasted bread, tomatoes, capsicums and parsley together in a serving dish.

Heat the barbecue or a large frying pan and fry the squid for about 2 minutes, over very high heat, until it is opaque and curled up. Toss it through the tomato, chorizo and bread, then drizzle over the red wine vinegar and a little olive oil. Season well and serve.

Watch the video: Καλαμαράκια με ελιές και πιπεριές (May 2022).