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Ingredients for 4 to 6 servings:

1 ½ pounds cleaned squi

3 tablespoons olive oil

4 cloves garlic, peeled and sliced

½ cup each, diced onion, carrot and celery

Kosher salt and freshly ground pepper

½ cup white wine

2 strips orange zest

1 strip lime zest

¼ cup each freshly squeezed orange and lime juice

1 – 14 oz can whole plum tomatoes, drained and chopped

Generous pinch red pepper flakes

¼ cup flat leaf parsley, divided

1 pound small white or red potatoes

1/3 cup unpitted green olives (Picholine)

2 tablespoons capers

¾ pound small shrimp, peeled and deveined



Soak the squid in cold water for 5 minutes and drain. Check the interior of the bodies and remove any remaining cellophane-like quill.  Feel the tentacles for bits of beak.  Cut the bodies into 1” long rings and the tentacles to a similar length.  Set aside.


Heat the oil in a deep covered skillet, and add the squid pieces gradually along with the garlic slices.  Stir the pieces cooking them through to an opaque color in a minute or two.  Remove the pieces of squid, add the diced vegetables, salt and pepper.  When the liquid in the pan returns to a simmer stir in the wine, the orange and lime strips and juices.  Reduce this broth by half, then add the tomatoes, pepper flakes and 2 tablespoons of chopped parsley.  When simmering again, add back the squid pieces and simmer slowly for 30 minutes.


Stir in the potatoes, olives and capers continuing the slow braise until the potatoes are tender, 20 to 30 minutes.  Add the shrimp, cover the pan and cook for 2 minutes.  Stir in remaining parsley, adjust the seasonings and serve.

Adapted from All About Braising by Molly Stevens