in Italy

Calamari in Umido

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Ingredients for 4 servings:

  • 600 g squid(s), ready to cook
  • 2 onions
  • 4 tbsp olive oil
  • 1 small can of tomatoes, peeled
  • 100 g olives, stuffed green
  • 1 small jar of capers
  • ½ liter meat broth
  • 1 cup white wine
  • 1 tsp salt
  • pepper
  • 1 pinch(s) of sugar
  • 4 tomatoes
  • 1 bunch tarragon
  • 2 garlic cloves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Squid in a pot

Chop the ready-to-cook squid into small pieces. Finely dice the onions and garlic. Heat the oil in a pan and briefly fry the squid. Add the onions and garlic and sweat briefly. Strain the tomatoes into the pan. Add the olives and capers. Top up with the meat broth and white wine. Season with salt, pepper, and sugar. Cover and simmer over medium heat for about 1 hour. Then add the peeled, seeded, and diced tomatoes. Stir the chopped tarragon into the sauce, bring back to a boil, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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