Ligurian-Style Braised Squid

Ingredients

• 20 g dried porcini mushrooms
• 200 ml dry white wine
• 750 g small squid
• 2 red onions
• 2 Garlic cloves
• 3 tbsp olive oil
• 500 g diced canned tomatoes
• Salt
• Pepper (freshly ground)
• 125 ml fish stock
• 350 g firm potatoes
• 1 handful parsley
• 1 handful basil
• 50 g black olives (pitted)

Instructions

1. 1.

   Soak the mushrooms in white wine. Wash, clean and skin the squid thoroughly; remove tentacles with head from mantle, discard eyes, beaks and entrails. Peel and dice onions and garlic. Drain mushrooms through a fine sieve or coffee filter to catch the liquid; rinse mushrooms again and chop finely.

2. 2.

   Heat oil in a large pot and sauté onions with garlic until translucent. Add mushrooms briefly, then deglaze with the wine liquid and add tomatoes. Season with salt and pepper and simmer for about 5 minutes. Then add squid and pour in some fish stock. Cover and braise over low heat for about 50 minutes, stirring occasionally and adding more stock if needed.

3. 3.

   Meanwhile peel and cube potatoes. Rinse parsley and basil, shake dry and pluck leaves. Set aside a few parsley leaves for garnish; finely chop the rest. Drain olives. Add potatoes to the pot about 20 minutes before cooking ends and cook until tender. Stir in herbs and olives during the last 5 minutes.

4. 4.

   Taste again before serving, divide into bowls and garnish with parsley.