Slow-Cooked Squid with Olives and Herbs

Ingredients for Slow-Cooked Squid with Olives and Herbs

• 675g cleaned squid

• 45g smoked Spanish chorizo, thinly sliced (about 80g )

• 1 shallot, thinly sliced

• 4 vitlöksklyftor, tunt skivade

• 4 oil-packed anchovies

• 1 red Fresno chilli or jalapeño, thinly sliced

• 60ml extra-virgin olive oil, divided, plus more for drizzling

• 1 (800g) can whole peeled tomatoes

• Koshersalt, nymalen peppar

• 4 thick slices sourdough bread

• 1 kopp persiljeblad med mjuka stjälkar

• 80g mixed pitted green olives, torn if large

• 2 matskedar färsk citronsaft

How to make Slow-Cooked Squid with Olives and Herbs

Preheat oven to 121°C. Separate squid bodies from tentacles. Cut bodies into 3/4"-thick rings and cut tentacles in half crosswise. Rinse well in a bowl with several changes of cold water. Drain squid and pat dry.

Cook chorizo, shallot, garlic, anchovies, chilli, and 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium heat, stirring often, until chorizo is softened but not yet beginning to crisp and shallot is softened but not yet browned, about 5 minutes. Add tomatoes, finely crushing with your hands as you go, and their juices and squid and bring to a simmer; season lightly with salt and pepper. Cover pot and transfer to oven. Cook until squid is very tender and sauce tastes concentrated, 2–2 1/2 hours. (Uncover the pot for the last 20–30 minutes to allow sauce to evaporate and thicken if needed.) Taste and season with more salt and pepper if needed.

Toast bread until very crisp; drizzle with oil. Place in bowls and top with squid and sauce. Toss parsley, olives, lemon juice, and remaining 2 tablespoons oil in a small bowl; season lightly with salt. Spoon over squid.

Squid can be cooked 1 day ahead. Let cool; cover and chill.

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