• Squid a la Romana


Squid with Tomato & Mint

By Andrew Zimmern

When I got home from Rome last December, I wanted to make a tripa a la Romana but had no audience at home for the dish. So, I tried it with veal breast and with chicken—both were superb low and slow long-time braised affairs. Then I made this version one night and was impressed with the freshness and the speed of the dish. I love it. For those used to cooking squid, try broiling in the sauté pan to char them. For those squid cooking novices, remember squid needs to be flown through a warm kitchen, metaphorically speaking, to avoid serving rubber bouncing balls.

Squid with Tomato & Mint

Servings: 4

Total: 20 minutes


  • 5 tablespoons extra-virgin olive oil
  • 1 pound squid, cleaned, bodies cut into 1/3-inch rings and tentacles left whole
  • Salt
  • Pepper
  • 1  1/2 cups cherry tomatoes, halved
  • 1 medium carrot, finely diced
  • 1/4 cup minced shallots
  • 2 teaspoons crushed red pepper
  • 1 cup thinly sliced celery leaves and tender stalks
  • 1/4 cup dry white wine
  • 4 mint sprigs, stems removed, leaves thinly sliced
  • 1 cup tomato puree
  • 1 lemon, cut into wedges, for serving
  • Crusty bread, for serving


In a very large skillet, heat 2 tablespoons of the olive oil. Season the squid with salt and pepper. Add the squid to the skillet and cook over high heat, tossing once, until just cooked, 2 minutes; transfer to a plate.

Add the remaining 3 tablespoons of olive oil to the skillet. Add the cherry tomatoes, carrot, shallots and crushed red pepper and cook over high heat, stirring occasionally, until lightly golden, about 3 minutes. Stir in the celery, wine and half of the mint; cook until almost dry, 1 minute. Add the tomato puree and bring to a simmer. Add the squid, season with salt and pepper and simmer just until heated through, about 1 minute. Transfer to a serving dish and garnish with the remaining mint. Serve immediately with lemon wedges and crusty bread.

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Madeleine Hill.

Bizarre Bites: Squid Ink
Mussels fra Diavolo
Scallops with Tomato & Red Pepper Chutney

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes


Main Ingredients



Back to Recipes Page