Every spring and early summer, I wait for a call from my fishmonger. “We have the dirty squid!” Dirty squid is fresh from our local waters, not cleaned. I prefer to clean them myself when freshly caught.
Ingredients
- 1 medium yellow onion, finely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2½ pounds of squid, cleaned and sliced into 1-inch-wide rings
- 1 tablespoon each of chopped oregano and parsley, and one sprig of thyme
- Generous dash of red pepper flakes to taste
- ½ cup dry white wine
- 1 cup Italian San Marzano tomatoes coarsely chopped with their juice
- 8 to 10 pitted black olives
- Salt and freshly ground pepper to taste
Preparation
Put the onions and the oil in a large saute pan and cook over medium heat until it begins to turn pale gold. Add the garlic and cook for a few minutes but it does not brown. Toss the squid rings and tentacles into the pan, stirring until lightly brown. Add the herbs, pepper flakes, and wine. Cook until wine evaporates slightly.
Add tomatoes, olives, salt, and pepper.
Cover and cook at a gentle simmer, frequently stirring, for 45 minutes. Uncover and cook for about another 15 minutes until the sauce thickens.
Spoon the sauce into small bowls and serve with a slice of grilled bread.
