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
Ingredients
- 3tablespoons extra-virgin olive oil
- 1large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
- 2cloves garlic, minced
- 1sprig fresh thyme
- 1sprig fresh sage
- Pinch crushed red pepper flakes
- Pinch saffron threads (optional)
- 1 ½pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
- Salt and pepper
- 1cup white wine
- 2cups hot chicken broth
- 4to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
- 2medium or 3 small turnips, peeled and cut in wedges
- 2small or 1 large leeks, white and pale green parts only, finely diced
- 1cup green peas (frozen are fine)
- 2tablespoons finely chopped parsley
- 1tablespoon finely snipped chives
Instructions
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.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.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.Step 4
Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.Step 5
Add leeks and peas and cook 5 minutes more.Step 6
Serve in wide soup bowls. Garnish with chopped parsley and chives.