Mediterranean stew with squid, artichokes and olives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole |
| ¼ | cup | Plus 2 tablespoons olive oil |
| 1 | small | Onion, finely chopped |
| 10 | Cloves garlic, cut into very thin slices | |
| 1 | teaspoon | Fresh thyme or 1/2 teaspoon dried |
| 3 | cups | Canned imported tomatoes, coarsely chopped and drained |
| 1 | cup | Dry white wine |
| 12 | Baby artichokes or 4 large artichokes | |
| 1 | Lemon, juice of | |
| 15 | Pearl onions, peeled | |
| Salt and pepper | ||
| ½ | cup | Pitted and halved nicoise olives |
| 2 | tablespoons | Finely chopped parsley |
Directions
Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a large heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion until translucent. Add the garlic and thyme and cook for 1 minute.
Add the squid and cook for 2 m inutes. Add the tomatoes and wine and bring the mixture to a simmer. Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour
Recipe by: Cooking Live Show #CL8897 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@...> on Jun 10, 1997