Alternate title: “How to Eat a Loaf of Bread in Under 20 Minutes.”
Yesterday the GS and I set out with a to-do list of approximately 20 things and we accomplished two of them.
(Opening a joint checking account and trying on backpacks for our honeymoon Eurotrip, in case you were wondering).
All the other things that we were supposed to do in the name of adulthood and having a wedding in 83 days were pushed aside in favor of him trying on 16 pairs of sneakers and not buying any of them, eating a delicious lunch at Cava, and buying random house knick knacks at Home Goods.
We also hit Wegmans because that’s always my secret motivation for heading to Columbia, and we needed a quick dinner idea. Enter: squid!
Calamari Fra Diavolo
inspired by Williams Sonoma
1 lb cleaned squid (body and tentacles)
1/2 small sweet onion, finely diced
2 cloves garlic, minced
3 tbs nduja*
1 can whole peeled tomatoes**
bread or pasta, for serving
*You can read my love letter to nduja here, and you can find it in most grocery stores near other Italian meats. If you don’t want to use nduja, you should add some crushed red pepper flakes for spice
**You can also use a can of sauce or diced tomatoes. We happened to have a bunch of cans of whole tomatoes at home so I went with that.
Heat 1-2 tablespoons of olive oil in a pan. Add the diced onion and garlic and simmer for 3-4 minutes. Add the nduja. You’ll have to break it up a bit with a spoon to get it to distribute throughout the onions.
While the onions are cooking, slice up the squid. When you buy it, it should be all cleaned and everything but the body should be sliced into “rings,” and the tentacles may need to be trimmed. It’s all edible, but sometimes the tentacles are really long so you may just want to cut off those long pieces.
Start to add the tomatoes to the pot. I broke up the tomatoes with my hands (make sure you’re not wearing white!) and then poured the juice in. Allow this to cook down for 5-6 minutes.
When you’re ready to eat, turn off the heat and add the squid. It literally cooks in 45 seconds. The Williams Sonoma recipe I used for inspiration said to cook it for 25 to 30 MINUTES and I don’t understand why. Pretentious.
If you were serving this as an entree, you could absolutely toss in some pasta (maybe linguine or bucatini) and sprinkle some fresh parsley or basil on top. But we’re savages and just ate it with bread.
The nduja gives it such great heat and the squid is tender but not chewy. And the whole thing was done in under 20 minutes, which earns major points in my recipe book.
There’s always next weekend for our to-do list.