Recipe name:
Mediterranean Stew With Squid, Artichokes And Olives
Recipe category:
Stews
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Recipe details: Mediterranean Stew with Squid, Artichokes and Olives
2 pounds cleaned squid -- bodies cut into -- 1/4-inch rings and -- tentacles left whole 1/4 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 1/2 cup pitted and halved nicoise olives 2 tablespoons finely chopped parsley Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a la rge heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion u ntil 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 p ot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour |