Tender squid bodies hold a sauté of shrimp, chopped tentacles, breadcrumbs, kalamata olives, currants, capers, and mint, deglazed with white wine and destined for a bath of tomato puree and shrimp stock — a Sicilian-style showpiece.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Remove tentacles from squid, chop finely and set aside.
In 10-inch sauté pan, heat oil over medium-high flame. When oil is hot, add peppers. Sauté until just tender, lower heat slightly, and add garlic, shrimp, and squid tentacles. Cook until shrimp is opaque. Deglaze pan with wine.
Place shrimp mixture into medium bowl. Let cool.
Add breadcrumbs, mint, olives, currants, capers and lemon juice to bowl with shrimp mixture.
Season to taste with salt and pepper.
Stuff squid bodies with mixture. Make sure not to overstuff as mixture expands during cooking. Use about 3 tablespoons per squid body. Secure squid body opening with one or two toothpicks. Place in pan large enough to accommodate squid in one even layer.
Add wine, stock, tomato puree, bay leaves and salt. Cover pan and turn heat to low.
until squid is tender, about 40-50 minutes . At 20-minute mark, turn squid over.
Remove from pan. Garnish with mint and lemon slices.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
