Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina-Style Squid: A Taste of the Sea from Sicily’s Shoreline
Whip up this pan-cooked Messina-style squid, bursting with genuine Sicilian flavours that are utterly irresistible!
📖 What is it
Whip up this pan-cooked Messina-style squid, bursting with genuine Sicilian flavours that are utterly irresistible!
🛒 Ingredients
- ✓ 1 kg fresh squid
- ✓ 1 onion
- ✓ 2 cloves garlic
- ✓ 400 g canned peeled tomatoes
- ✓ 50 ml dry white wine
- ✓ extra virgin olive oil
- ✓ a handful of fresh parsley
- ✓ Trapani sea salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Dive into the rich aromas of Sicily’s coastline with these Messina-style squid. The sweetness of onion blends seamlessly with ripe tomatoes and the briny punch of fresh squid, weaving together an authentic taste that captures the maritime spirit of this beautiful region.
👨🍳 Preparation
- 1
Thoroughly clean the squid by removing the head, innards, and outer skin. Slice the bodies into rings and set the tentacles aside.
- 2
Heat a splash of extra virgin olive oil in a roomy pan and gently cook the finely chopped onion along with the crushed garlic cloves.
- 3
Let them soften slowly over a low heat until the onion turns translucent.
- 4
Add the squid and cook for a few minutes, stirring gently.
- 5
Pour in the dry white wine and allow the alcohol to evaporate.
- 6
Add the crushed canned tomatoes, season with a pinch of salt and pepper, then cover and simmer gently for about 30 minutes.
- 7
Once the sauce has thickened and the squid is tender, take the pan off the heat and stir in the freshly chopped parsley.
- 8
Serve piping hot, accompanied by crusty country bread or fluffy white rice.
💡 Tips and Variations
- •
For an extra depth of flavour, toss in some Sicilian black olives and capers during cooking for a delightful briny hit.
- •
If you fancy a touch of heat, a pinch of fresh or dried chilli adds a lovely warming kick.
- •
Use whole, high-quality squid, or try substituting with baby octopus (moscardini) for a tasty twist that offers a different seaside flair.
- •
For a lighter version, replace the olive oil with a splash of fish stock during the sauté, while still preserving the rich taste.
- •
The key to perfect squid is slow, gentle cooking – this keeps it tender and silky rather than rubbery.
📦 Storage
- • Store the Messina-style squid in an airtight container in the fridge and enjoy within two days to maintain freshness and flavour.
- • When reheating, gently warm the dish in a pan with a drizzle of extra virgin olive oil to keep the squid soft.
- • Avoid freezing once cooked, as this can make the squid tough and rubbery, spoiling the texture.
🍷 Pairing
A glass of Faro DOC red wine, a speciality from Messina province, wonderfully complements the dish with its spicy and tannic undertones.
Alternatively, a Sicilian Grillo white wine, crisp and savoury, balances the sweetness of the tomatoes beautifully.
For something a little different, a Ligurian Vermentino or a French Sauvignon Blanc offer elegant pairings that won't overpower the squid’s delicate flavour.
This Messina-style squid is a lovely way to bring a touch of Sicily’s sunlit shores into your home. It’s simple yet packed with character – perfect for sharing with loved ones around the table. Give it a go and let the comforting scents and flavours transport you straight to the Mediterranean coast. Trust me, it’s a dish that’ll become a firm favourite!
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