Squid drowned in white wine

Ingredients for 2 servings:

• 300 g squid(s) or 150 g squid tubes (quality level U5 or U10)
• 1 garlic clove(s)
• 2 anchovy fillets in salt or in oil or with capers
• 3 tbsp extra virgin olive oil, cold squeezed
• 20 g capers
• 2 sprigs of parsley
• 1 jar white wine
• 400 ml water
• salt and pepper
• 1 bay leaf
• 60 g olives, black, pitted
• 1 small peperoncini or chili pepper or 1 pinch of cayenne pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Calamari affogati al vino bianco. A dish from Campania.

Clean the squid. To do this, remove the head and entrails from the fish skin. Cut off the tentacles and cut into 2 cm pieces. Remove the head and entrails. Wash the fish skin thoroughly. Cut into strips approximately 1 x 2 cm. Deseed and finely chop the chili pepper. Finely chop 1 garlic clove and 2 anchovy fillets and sauté with the chili pepper in a pan with 3 tablespoons of olive oil; do not allow it to brown. Briefly soak the capers and olives in water. Finely chop 2 sprigs of parsley. Add the capers, squid, and half of the parsley and sauté briefly. Deglaze with 1 glass of white wine and reduce the wine by half. Add 0.4 l of water, salt, pepper, 1 bay leaf, and 60 g of olives, cover, and simmer until soft. Small calamari take 15 minutes, larger squid tubes take 20-25 minutes, and octopus (pulpo) with finger-thick tentacles can take up to 3 hours. If squid is overcooked, it will become tough. It’s best to taste it halfway through cooking. Remove the bay leaf. Sprinkle the remaining parsley over the top and serve with white bread. This dish is cooked in many variations throughout southern Italy. I’ve even had it with potatoes.