Mediterranean Stew With Squid, Artichokes And Olives
Recipe By : Cooking Live Show #CL8897
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 large heavy pot heat 2 tablespoons olive oil over
moderate heat. Cook the onion until translucent. Add the garlic and
thyme and cook for 1 minute. Add the squid and cook for 2 minutes.
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 pot, once the liquid has come to a simmer, to a 300
degree oven and bake for 45 minutes to 1 hour
