Squid Venetian style

Ingredients for 2 servings:

• 500 g squid(s) (calamari or cuttlefish) whole or
• 350 g squid(s) (squid parts)
• 1 onion(s)
• 1 garlic clove(s)
• 1 small peperoncini or chili pepper
• 2 sprigs of parsley
• 4 tbsp extra virgin olive oil, cold squeezed
• 1 tbsp tomato paste, heaped tbsp
• 1 jar white wine
• 1 cup fish broth or hot water
• Salt and pepper, black

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Venetian cuttlefish.

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 and cut into strips approximately 1 x 2 cm. Finely chop 1 onion and 1 garlic clove. Deseed and finely chop 1 chili pepper or chili pepper. Finely chop 2 parsley sprigs. Heat 4 tablespoons of olive oil in a pot or pan and sauté the onion, garlic, and chili pepper until lightly browned. Add the squid and sauté for another 3 minutes. Add 1 glass of white wine and simmer uncovered for a few minutes until half the liquid has evaporated. Add 1 cup of fish stock or hot water, 1 heaped tablespoon of tomato paste, and the parsley. Season with salt and pepper, and simmer covered over low heat, depending on the quality of the squid. Small calamari take 15 minutes, larger squid tubes take about 30 minutes, and octopus (pulpo) with finger-thick tentacles can take up to 3 hours. If squid is overcooked, it becomes tough. It’s best to try it as it cooks. Serve with either fried polenta slices or freshly baked white bread. This squid dish is prepared in a similar way throughout Italy. However, the name of this dish suggests that it is served with polenta slices.