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  • 1 kg small Squid cleaned and rinsed

  • 3 tablespoons Olive Oil

  • 1 large Onion

  • 5 medium Tomatoes roughly chopped

  • 2 Cloves Garlic peeled and minced

  • 1 small hot red pepper or pepper flakes

  • 250 ml Dry White Wine

  • 1 Bay leaf

  • 1 handful fresh Thyme leaves

  • 1 Pinch of Saffron

  • Salt & Pepper

  • 100 g Niçois olives or other small black olives

  • 0.5 Lemon

  • 0.25 cup flat-leaf Parsley Leaf chopped


  • 1.

    Slice the squid cross-wise into rings, like onion rings.

  • 2.

    Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for about 5 minutes.

  • 3.

    Remove the squid, and set aside.

  • 4.

    Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured.

  • 5.

    Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes.

  • 6.

    Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron.

  • 7.

    Season with salt and pepper.

  • 8.

    Cover, and simmer until the squid is tender, about 40 minutes.

  • 9.

    Remove the hot pepper (if you can find it!) and the bay leaf.

  • 10.

    Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, about 10 minutes.

  • 11.

    The dish should be quite sloppy, but not like a soup.

  • 12.

    Squirt in some lemon juice.

  • 13.

    Taste, and adjust the seasonings.

  • 14.

    Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.

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