Squid Genovese Recipe

Clean and slice squid

If not already cleaned, remove heads, innards, quill and skin from squid. Rinse and pat dry. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large. Pat dry again and set aside.

Thinly slice the onion and garlic. Zest the lemon and cut into wedges. Chop parsley and set all mise en place near the stove.

Sweat onions and garlic

Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium-low heat. Add the sliced onion and a pinch of salt. Cook gently, stirring occasionally, until the onions are very soft and translucent but not browned, about 12–15 minutes. Add sliced garlic during the last 2 minutes and cook until fragrant.

Build flavor

Increase heat to medium. Add the chopped anchovies (if using) and cook for 1 minute to dissolve. Stir in the tomato paste and cook 1 minute to caramelize slightly.

Deglaze and simmer

Pour in the white wine to deglaze the pan, scraping any fond from the bottom. Allow the wine to reduce by about half, 2–3 minutes. Add the stock, bay leaf, thyme, remaining 1 tablespoon olive oil, salt and pepper. Bring the mixture to a gentle simmer.

Cook squid

Add the prepared squid rings and tentacles to the simmering onion sauce. Stir to combine so the squid is submerged. Simmer gently, uncovered, for 6–8 minutes until the squid is just cooked through and tender. (If your squid was very large/tough, you may need a slightly longer braise — up to 10 minutes — but avoid overcooking.)

Adjust seasoning and reduce

If the sauce seems thin, increase heat to medium-high and reduce for 1–2 minutes until it coats the back of a spoon. Taste and adjust salt, pepper, and add red pepper flakes if using. Remove and discard the bay leaf.

Stir in chopped parsley and lemon zest. Drizzle with the remaining tablespoon of olive oil and gently toss to combine.

Serve immediately with lemon wedges alongside crusty bread, polenta, or pasta to soak up the sauce. Spoon extra sauce over the squid. Garnish with additional parsley and a light grind of black pepper if desired.