BRAISED SQUID

Braised Squid image

Number Of Ingredients 12

2 pounds whole squid, cleaned
2 ounces chorizo sausage, thinly sliced
1 head shallot, thinly sliced
4 cloves garlic
4 anchovies, oil packed
1 chile pepper, thinly sliced
4 tablespoons olive oil
28 ounces crushed tomatoes
1 cup fresh parsley leaves
1/2 cup pitted olives, assorted
2 tablespoons lemon juice
4 slices sour dough bread, thick slices

Steps:

Preheat oven to 250F.
Separate squid bodies from tentacles. Cut bodies into 3/4"rings and cut tentacles in half.
Rinse well in a bowl with several changes of water.
Drain squid and pat dry.
Cook chorizo, shallot, garlic, anchovies, chile and 2 Tbsp oil in a medium Dutch Oven 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 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).
Toast bread until very crisp and place in bowls and top with squid and sauce.
Toss parsley, olives, lemon juice and 2 tbsp oil and season lightly with salt in a small bowl.