Braised Squid With Tomato, Harissa, And Olives Recipe

• 3 tablespoons (45ml) extra-virgin olive oil
• 1 small yellow onion (6 ounces; 170g), quartered and thinly sliced
• 4 medium cloves garlic, thinly sliced
• 1/2 cup (120ml) dry white wine
• 2 pounds (1kg) cleaned squid bodies and tentacles, bodies sliced into 1/2-inch rings and large tentacles halved
• 1 (28-ounce; 800g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
• 3 sprigs fresh thyme
• 6 ounces (170g)
• black olives
• 1/2 tablespoon (8ml)
• or store-bought
• 2 teaspoons (10ml) finely grated zest from 1/2 lemon
• Kosher salt and freshly ground black pepper
• Small handful minced fresh parsley leaves

1. In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes.
2. Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, about 3 minutes. Stir in tomatoes, thyme sprigs, and olives and return to a simmer. Lower heat to maintain a gentle simmer and cook, stirring occasionally, until squid is tender, about 30 minutes. Discard thyme.
3. Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.

extravirgin olive oil, yellow onion, garlic, white wine, bodies, tomatoes, thyme, black olives, lemon, kosher salt, handful

Taken from www.seriouseats.com/recipes/2016/03/braised-squid-tomato-harissa-olives-recipe.html (may not work)