Name: Slow-Cooked Squid with Olives and Herbs
Yield: 4 servings
Ingredients: 1 1/2 lb. cleaned squid; 1 1/2 oz. smoked Spanish chorizo, thinly sliced (about 1/2 cup); 1 shallot, thinly sliced; 4 garlic cloves, thinly sliced; 4 oil-packed anchovies; 1 red Fresno chile or jalapeño, thinly sliced; 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 1 (28-oz.) can whole peeled tomatoes; Kosher salt, freshly ground pepper; 4 thick slices sourdough bread; 1 cup parsley leaves with tender stems; 1/2 cup mixed pitted green olives, torn if large; 2 Tbsp. fresh lemon juice

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Photo by Marcus Nilsson

Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid's collagen so you're left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

Recipe notes

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