Simmered Squid in Tomato Sauce

Simmered Squid in Tomato Sauce

Succulent squid simmered in tomato sauce, enhanced with herbs.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


3 twigs

1/2 Tbsp

1 clove

1/2 bulb

1/4 cup

about 400 g (14 oz.)

1 twig

1/3 tsp

a dash

a pinch


2/3 cup

3 Tbsp

3 Tbsp

1/4 bulb


  1. Remove the cartilage and insides from the squid. Rub together the shells of the clams while rinsing well.
  2. Mix together (A), cutting the squid arms into chunks.
  3. Stuff 1 twig of basil leaves and (2) in the squid's chest. Close with a toothpick.
  4. Heat the olive oil and fry the garlic and onions. Once these have turned slightly golden, add and fry the squid. Add in the clams and pour in white wine. Once boiling, mash the whole tomatoes and pour in along with the juice from the can. Roughly chop the remaining basil and oregano leaves and mix with salt, pepper and sugar in a bowl. Pour in and cook over low heat for 7-10 minutes.

Cooking Basics

Asari clams / shijimi clams - purging shellfish

Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila(asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.


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