Roman Squid

"When in Rome... well, order Roman-style Squid because it`s divine."
Preparation20 min.
Cooking55 min.
Тotal75 min.
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  • squid - 2 lb (1 kg) cleaned
  • fish - 10 anchovy fillets (canned)
  • olive oil - 2/3 cup (150 ml)
  • white wine - 2/3 cup (150 ml) dry
  • garlic - 4 cloves
  • chilies - 1 peperoncini
  • parsley - 1 bunch
  • black pepper
  • salt


Wash the squid, drain it well and cut it into 0.4″ (1 cm) thick slices, the tentacles are also cut into 1 cm thick slices. Press the garlic and cut the chili into small pieces (crushed if dry). The garlic and pepper are fried together in 1/2 cup (130 ml) of olive oil until the garlic begins to yellow slightly.

Add the chopped squid and sauté it, stirring almost constantly, until the juice which is released almost completely evaporates (about 10-15 minutes). The anchovy fillets are mashed together with 1 1/3 tbsp (20 ml) of olive oil. The resulting puree, along with wine, is added to the squid. Stew until the wine almost completely evaporates.

Season with salt and black pepper to taste, pour 4 1/5 cups (1 liter) of hot water in, reduce the heat and boil until the squid softens and becomes ready. Serve sprinkled with chopped parsley.

This goes well with a dry white wine.


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