Braised Squid in Tomato Sauce

To prepare braised squid, start with the sauce. In a large pot, pour the oil, garlic, and parsley stems 1, let the oil infuse for about two minutes over low heat. Pour in the peeled tomatoes already reduced to pulp when the oil is hot 2. Let it cook slowly for at least 30 minutes, stirring occasionally and keeping the lid partially closed. If it dries out too much during cooking, you can add a little water. When the cooking is finished, the sauce will have thickened, remove the garlic and parsley with kitchen tongs 3. 

Then take care of cleaning the squid: rinse them under running water, then with your hands remove the skin 4 and detach the head from the mantle along with the cartilage pen 5. Wash the squid again thoroughly to extract the innards. Now open the mantle like a book with a knife and cut it in half 6.

Cut into strips about 0.2 inches wide 7 and, when you're done, move on to the head: separate it from the tentacles by cutting just below the eyes 8 so you can keep the tuft. Heat the olive oil in a pan with the whole peeled garlic clove. Pour in the cleaned squid and tentacles and sauté over high heat for 2-3 minutes: they will curl up 9. 

Remove the garlic 10 and deglaze with white wine, allowing it to evaporate over high heat 11. Pour the squid with all the seasoning into the tomato sauce 12. 

Salt, if necessary, pepper and let it flavor for another 1-2 minutes over high heat 13. With the heat off, add the finely chopped parsley 14 and a drizzle of raw oil. Your braised squid is ready to be served hot 15.