Braised Squid with Tomatoes, Olives and Harissa

Squid Braised with Tomatoes, Olives and Harissa

A gentle, extended simmer takes squid past its rubbery stage into tenderness. Adding the olives near the end preserves their texture and keeps their saltiness from overwhelming the sauce.

Ingredients

• 2 lb cleaned squid bodies and tentacles, thawed if frozen
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tablespoons gluten-free harissa, preferably Zwïta, plus more to taste
• 1/2 cup dry white wine
• 1 28-ounce can whole peeled tomatoes with their juices, crushed by hand
• 1/4 cup water, plus more as needed
• 1 cup pitted Kalamata or other large black olives, drained
• 3/4 cup loosely packed flat-leaf parsley leaves and tender stems, roughly torn
• 1–2 teaspoons fresh lemon juice, to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Check the squid for any remaining quills or beaks. Cut the bodies crosswise into broad 1–1½-inch rings or sections; leave small tentacle clusters whole and halve large clusters.
2. Heat 2 tablespoons olive oil in a wide, heavy pot over medium-low heat. Add the onion and a small pinch of salt. Cook for 8–10 minutes, stirring occasionally, until softened but not browned.
3. Add the garlic and cook for 1 minute. Stir in the harissa and cook for 30 seconds, just until fragrant.
4. Pour in the wine, bring to a simmer and cook for 2–3 minutes. Add the tomatoes and their juices, the water and a little black pepper. Simmer for 5 minutes.
5. Stir in the squid and return to a very gentle simmer. Partially cover and cook over low heat for 35–55 minutes, stirring occasionally. Start testing at 30 minutes: a piece should yield easily when pierced and be tender to bite, not springy. If still chewy, continue cooking and check every 10 minutes.
6. Add the olives during the final 10 minutes. Keep the sauce loose and spoonable, adding a splash of water if necessary. If it is too watery when the squid is tender, lift out the squid and briefly reduce the sauce before returning it to the pot.
7. Remove from the heat. Stir in the remaining tablespoon olive oil, lemon juice and half the parsley. Taste before adding salt, then adjust the harissa and lemon as needed. Reserve the remaining parsley for serving.

Notes

• Harissa varies considerably in heat and salt. For a particularly hot paste, start with 1 tablespoon and add more at the end.
• Avoid a rolling boil; gentle heat helps the squid cook evenly and keeps the tomato sauce from reducing too quickly.

Steamed White Rice

A modest layer of rice absorbs the braising juices without competing with the squid, olives or harissa.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups water, or the amount specified on the rice package
• 1/4 teaspoon kosher salt

Instructions

1. Rinse the rice under cold water until the water runs mostly clear, then drain.
2. Combine the rice, water and salt in a small saucepan. Bring to a boil, cover and reduce the heat to low.
3. Cook for about 15 minutes, or according to the package directions, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Fluff before serving.

Overall Timing / Workflow

The braise is mostly unattended, leaving time to prepare rice and herbs while the squid becomes tender.

Instructions

1. 0:00 — Clean and cut the squid, slice the aromatics and crush the tomatoes.
2. 0:20 — Soften the onion, build the tomato-harissa sauce and add the squid.
3. 0:40 — Rinse and start the rice. Wash and dry the parsley, drain the olives and cut the lemon.
4. 1:00 — Begin checking the squid for tenderness. Add the olives when it is nearly ready.
5. 1:10–1:35 — Finish the braise with olive oil, lemon and parsley, then serve over the rested rice. Let tenderness, rather than the clock, determine when the squid is done.

Plating

Wide, shallow bowls show off the squid and olives while containing the generous sauce.

Instructions

1. Spoon a modest layer of rice into four warm, shallow bowls.
2. Ladle the squid and tomato sauce over the rice, distributing the tentacles and olives evenly.
3. Scatter the reserved parsley generously over the top and serve immediately.

Leftover Path

Storing the rice separately preserves its texture, while gentle reheating keeps the squid tender.

Instructions

1. Refrigerate the braise and rice in separate shallow, covered containers within 2 hours of cooking. Use within 3 days.
2. Reheat the braise gently in a covered saucepan with a splash of water, stirring occasionally, until steaming hot throughout; avoid prolonged boiling.
3. Reheat the rice separately with a sprinkle of water until steaming hot. Finish the bowls with fresh parsley and a little lemon if available.