Slow-Cooked Squid with Olives and Herbs

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This slow-cooked squid with olives and herbs is a deeply savoury, high-protein dish that transforms simple seafood into a meltingly tender stew. By gently braising the squid in a rich tomato base infused with smoky Spanish chorizo and salty anchovies, the flavours develop a wonderful complexity and depth. It is a comforting yet sophisticated meal that feels special enough for a weekend dinner but requires very little active preparation time.

Served over thick slices of toasted sourdough, this versatile dish is perfect for those looking for a nutritious, iron-rich Mediterranean supper. The bright, zesty parsley and olive salad added at the end provides a fresh contrast to the concentrated sauce. For the best results, you can even prepare the squid a day in advance to allow the aromatic spices and herbs to meld even further.

Ingredients for Slow-Cooked Squid with Olives and Herbs

675g cleaned squid
45g smoked Spanish chorizo, thinly sliced (about 80g )
1 chalota, finamente rebanada
4 dientes de ajo, finamente cortados
4 oil-packed anchovies
1 red Fresno chilli or jalapeño, thinly sliced
60ml extra-virgin olive oil, divided, plus more for drizzling
1 lata (800 g) de tomates pelados enteros
Sal kosher, pimienta recién molida
4 thick slices sourdough bread
1 taza de hojas de perejil con tallos tiernos
80g mixed pitted green olives, torn if large
2 cucharadas de jugo de limón fresco

How to make Slow-Cooked Squid with Olives and Herbs

Preheat oven to 121°C. Separate squid bodies from tentacles. Cut bodies into 3/4"-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, chilli, and 2 tablespoons 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, 2–2 1/2 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 tablespoons oil in a small bowl; season lightly with salt. Spoon over squid.

Squid can be cooked 1 day ahead. Let cool; cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.