{"id":3798,"date":"2026-04-29T10:59:15","date_gmt":"2026-04-29T10:59:15","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3798"},"modified":"2026-04-29T10:59:15","modified_gmt":"2026-04-29T10:59:15","slug":"braised-squid-in-white-wine-with-spinach-fresh-tomato-and-chilli-pepper","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/braised-squid-in-white-wine-with-spinach-fresh-tomato-and-chilli-pepper\/","title":{"rendered":"Braised Squid in White wine with Spinach, Fresh Tomato and Chilli Pepper"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Squid is naturally tender. Most of us think it\u2019s best chargrilled of fried on a very hot pan for just a few moments. It\u2019s true, squid is wonderful that way, especially when eaten on a sunny beach day, or in Venice for instance, seated along a quaint and quiet canal. Another way of cooking it is to braise it slowly until exquisitely tender, which is exactly how I prepared it in the recipe below, which is an adaptation from a cook book by the wonderful Marcella Hazan,\u201dMarcella Cucina\u201d.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 1 kg of small to medium squids, cleaned (ask your fishmonger to do it for you)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 onion, thinly sliced into half-moons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">200 ml of dry white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">500 g of baby spinach leaves, cleaned and trimmed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 300 g of fresh ripe tomatoes, choose the ones that are in season <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of capers in salt, soaked in cold water for 40-60 minutes <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a 1\/4 of a chilli pepper, or more &#8211; depending on the size and spiciness of the pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3-4 tablespoons of olive oil<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Rinse the squids. Slice them lengthways in half, cut the flesh into about 4 cm long squares. Leave the tentacles whole or cut in half.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat the olive oil in a heavy based pan, 26 cm in diameter, and add the onions seasoning them with some salt. Fry until softened and lightly coloured for about 7 minutes stirring them occasionally.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"> Add the squid, turn it over two or three times to coat it well, and cook for about 3-4 minutes &#8211; until it turns from translucent to flat white.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in the wine and let it simmer briefly until reduced by half. Add the chilli pepper, cover the pan with the lid, turn the heat down to low. Cook for approximately 45 minutes, until the squid feels very tender when pricked with a fork.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Turn it over from time to time whilst cooking.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime wilt the spinach leaves by placing them into a warmed up large pan (you could add a tablespoon of olive oil if you wish) and cook briefly, until all the leaves have softened. Drain.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel the tomatoes, preferably raw, otherwise plunge them into boiling water and take them out after about a minute or so, then peel.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut in half, remove the seeds and the cut again into smaller segments.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain the capers and roughly chop.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the squid turns tender, add the capers, stir in the spinach and then the tomatoes. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Taste and adjust seasoning. After about 2 minutes take the pan off the heat and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Squid is naturally tender. Most of us think it\u2019s best chargrilled of fried on a very hot pan for just a few moments. It\u2019s true, squid is wonderful that way, especially when eaten on a sunny beach day, or in Venice for instance, seated along a quaint and quiet canal. Another way of cooking it &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/braised-squid-in-white-wine-with-spinach-fresh-tomato-and-chilli-pepper\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Braised Squid in White wine with Spinach, Fresh Tomato and Chilli Pepper&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[669,670,671,672,673],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3798"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3798"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3798\/revisions"}],"predecessor-version":[{"id":3802,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3798\/revisions\/3802"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3800"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}