Squid Napoletana Recipe

Clean and portion squid

If not already cleaned, remove head, innards, cartilage, and skin from squid tubes; reserve tentacles. Rinse under cold water and pat dry. Slice tubes into 1/2-inch rings; keep tentacles whole if small or halved if large.

Season the squid lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper. Drizzle 2 tbs olive oil over the rings and tentacles and toss to coat. Let rest at room temperature for 10–15 minutes while you prepare the sauce.

Sweat aromatics

Heat 2 tbs extra-virgin olive oil in a large sauté pan or shallow pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Build the tomato base

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes (or hand-crushed whole tomatoes), 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Bring the mixture to a gentle simmer.

Reduce heat to low and simmer the sauce, uncovered, for 20–25 minutes, stirring occasionally, until thickened and bright in color. Taste and adjust seasoning; add up to 1 tsp sugar if tomatoes are too acidic. Stir in torn basil leaves in the last 2 minutes of simmering.

Poach squid in sauce

When the sauce is simmering and has thickened, increase heat to medium-low and pour in 1 cup dry white wine (or seafood stock). Let the alcohol cook off about 1–2 minutes. Add the marinated squid (rings and tentacles) to the pan, stirring gently to submerge them in the sauce.

Cook the squid in the simmering napoletana sauce for 6–8 minutes, stirring once or twice. Squid cooks quickly — it should be opaque and tender. Avoid overcooking longer than 8–10 minutes to prevent rubberiness. If you prefer a slightly more tender texture, simmer gently for 6 minutes; for more broken-down, cook toward 8–10 minutes.

Taste the sauce and adjust salt and pepper if needed. Stir in 1 tbs extra-virgin olive oil to enrich the sauce and 2 tbs chopped parsley for freshness.

Turn off heat and let the dish rest for 2 minutes. Transfer squid napoletana to a warmed serving dish. Garnish with remaining chopped parsley and lemon wedges on the side.

Serve hot over a bed of cooked pasta (linguine or spaghetti), with crusty bread, or simply with polenta or steamed vegetables. Provide extra lemon wedges for squeezing and additional torn basil if desired.