Hello there! My name is Caitlin, and I am a food scientist, chef-in-training, recipe developer, & food connoisseur. I am passionate about all things cooking, from restaurants, to recipes, to ingredients, to my gear. I love shopping, curating, & sharing my tips and tricks with you, so that you can do your very best work.

INGREDIENTS

  • 2.5 lbs squid

  • 1.75 lbs halved baby gold potatoes

  • 1/2 28 oz can tomato puree

  • 1/2 C white wine (dry)

  • 2 minced garlic cloves

  • 2 tbsp flat leaf parsley

  • 1/3 C evoo (Sicilian if available)

  • salt & pepper to taste

  • Calabrian chilies (optional)

INSTRUCTIONS

  1. To prepare the squid, cut the tentacles off and place to the side, rinse the body under cold water to remove all sand, cut body into even rings

  2. Heat the evoo in a large pot (like a dutch oven) over medium heat and sauté the garlic until fragrant

  3. Add the squid, cook for 2-4 minutes then add your white wine

  4. Optional: add a tsp of Calabrian chilies to the pot

  5. Cook the mixture for a few minutes to evaporate the alcohol, then add the tomato puree and cook for 15 minutes covered on medium-low

  6. Uncover and add your potatoes and seasoning, cook for another 15 minutes with the lid slightly ajar

  7. Check the mixture to ensure that the sauce has thickened a bit and isn’t runny

  8. Top with chopped parsley and serve

After going down the ancestry.com rabbit hole, I discovered my family emigrated from the Campagna region of Italy. That inspired me to begin learning how to make popular coastal dishes. This is a very easy and delicious dish that you will want to make if you or your guests are seafood lovers. Squid is a go-to for me, breaded and fried, sautéd, or on the raw bar. Here we are keeping it simple, sautéd with a handful of ingredients.