Wine-Braised Calamari With Vegetables

Wine-Braised Calamari With Vegetables

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
  2. Step 2

    Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
  3. Step 3

    Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
  4. Step 4

    Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
  5. Step 5

    Add leeks and peas and cook 5 minutes more.
  6. Step 6

    Serve in wide soup bowls. Garnish with chopped parsley and chives.