Squid Fra Diavolo Recipe
capers, garlic, shallots, calabrian chiles, san marzano sauce, crostini
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Ingredients
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Squid & Seasoning
Aromatic Base & Sauce
Crostini
Finishing
Method
Squid & Seasoning
- 1
Prep squid
Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Light dusting
Place 1/2 cup all-purpose flour on a plate and lightly dredge the squid rings and tentacles, shaking off excess. The flour helps develop a slight sear and thickens the sauce a touch.
Aromatic Base & Sauce
- 3
Toast aromatics
In a large skillet or sauté pan (12-inch), heat 3 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium heat until butter is foaming. Add the minced shallots and sauté 2–3 minutes until translucent and fragrant but not browned. Add the sliced garlic and cook 30–45 seconds until fragrant.
- 4
Build heat
Add 1.5 tbs Calabrian chile paste (or chopped chiles) and 1/2 tsp crushed red pepper flakes to the pan. Stir and cook 30 seconds to bloom the chile flavors in the oil.
- 5
Deglaze
Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 1–2 minutes.
- 6
Add tomatoes
Stir in 28 oz crushed San Marzano tomatoes and 1 tbs tomato paste. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes to concentrate flavors. Taste and add up to 1/2 tsp sugar if tomatoes are too acidic.
- 7
Finish sauce base
Stir in 2 tbs rinsed capers, 3 tbs chopped parsley, 6 chiffonade basil leaves (optional) and 1 tbs lemon juice. Keep sauce at a gentle simmer while you cook the squid.
Cooking Squid
- 8
Sear squid quickly
In a separate large skillet, heat 1 tbs extra-virgin olive oil over medium-high heat until shimmering. Add the floured squid in a single layer (work in batches if needed) and sear 45–60 seconds per side until just opaque and lightly browned. Avoid overcooking — squid becomes rubbery if cooked too long.
- 9
Combine with sauce
Transfer the seared squid to the tomato sauce and gently toss to coat. Let the squid simmer in the sauce 1–2 minutes to marry flavors. If you prefer a little more braise, simmer up to 3–4 minutes total, but do not exceed that to prevent toughness.
- 10
Adjust seasoning
Taste and adjust salt and pepper to preference. If sauce concentrated too much while cooking the squid, add 1–2 tbs warm water or white wine to loosen.
Crostini
- 11
Prepare bread
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush each lightly with 2 tbs extra-virgin olive oil (spread over slices), and sprinkle with 1/2 tsp sea salt evenly. Toast in the oven 6–8 minutes until golden and crisp.
- 12
Garlic rub
Remove crostini from oven and while still warm, rub each slice with the cut side of 1 garlic clove to impart a subtle garlic note.
Finishing
- 13
- 14
Serve
Serve immediately with lemon wedges on the side for guests to squeeze to taste.