Mediterranean Stew with Squid, Artichokes & Olives

This is a proper Mediterranean braise: squid rings and tentacles simmered low and slow with artichokes, nicoise olives, pearl onions, and a generous ten cloves of sliced garlic in a white wine and tomato base. The kind of dish that smells so good after an hour that you’ll have a hard time waiting.

Squid has two speeds: cook it fast (under 2 minutes) or cook it slow (45 minutes plus). Anything in between and it’s tough as rubber. This recipe takes the slow road, braising the squid until it turns silky and tender. The tomatoes and wine break down into a rich, brothy sauce that carries the garlic, thyme, and olive flavors.

You can do this on the stovetop over the lowest possible heat, or transfer the whole pot to a low oven. Either way, barely simmering is the target.

Kitchen Tips

• Dry the squid thoroughly before cooking. Wet squid will steam instead of searing when it first hits the oil.
• Slice the garlic thin so it melts into the sauce during the long braise. Chunky garlic pieces would be too aggressive.
• Barely simmering means you see a lazy bubble every few seconds. A rolling boil will toughen the squid.
• Add the artichokes and olives with enough time to warm through but not fall apart.

Variations

• Use canned or frozen artichoke hearts if fresh baby artichokes aren’t available. Drain and add in the last 15 minutes.
• Stir in a pinch of saffron with the tomatoes for a deeper golden color and floral note.
• Serve over crusty bread, polenta, or orzo to soak up the sauce.