Garlic-and-Herb-Braised Squid

• 1 1/2 pounds cleaned squid
• 2 cups flat-leaf parsley sprigs, divided
• 5 garlic cloves
• 3 tablespoons olive oil
• 1/4 teaspoon hot red-pepper flakes
• 3/4 cup Chardonnay
• 1 (28-ounce) can whole tomatoes in juice, coarsely chopped
• 1/4 cup water
• Accompaniment: crusty bread

1. Rinse squid under cold water and pat dry.
2. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
3. Chop enough parsley to measure 2 tablespoons and reserve.
4. Chop remaining parsley and garlic together.
5. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes.
6. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute.
7. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes.
8. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
9. Season with additional salt and pepper and stir in reserved parsley.

squid, flatleaf, garlic, olive oil, hot redpepper, tomatoes, water, accompaniment

Taken from www.epicurious.com/recipes/food/views/garlic-and-herb-braised-squid-351179 (may not work)