Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 4 cloves Garlic (thinly sliced)
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 3 cups Fish or Chicken Stock (low sodium)
  • 1 teaspoon Kosher Salt (plus more to taste)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 5 lbs Calamari (Squid, tubes and tentacles, cleaned and sliced into 1 cm rings)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Fresh Parsley (roughly chopped, flat-leaf variety)

Instructions:

  1. Prepare the Calamari (Mise en Place): Ensure all squid tubes are cleaned. Slice the tubes into even 1 cm (1/2-inch) rings and leave the tentacles whole. Pat the squid completely dry using kitchen paper. Have all broth ingredients measured and ready.
  2. Build the Aromatic Base: Heat the olive oil in a large pot over medium-low heat. Add the diced onion and a pinch of salt. Cook gently until the onion is translucent and soft, about 6–8 minutes (do not brown). Stir in the sliced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Deglaze and Build the Broth: Increase heat to medium-high. Pour in the white wine, scraping up any delicious brown bits (fond) from the bottom of the pot. Allow the wine to bubble vigorously and reduce by half (about 3–4 minutes). Pour in the fish/chicken stock. Bring the mixture to a gentle, rolling simmer. Reduce heat to low and season generously with salt and pepper. Taste and adjust seasoning.
  4. Poach the Calamari: Ensure the broth is at a steady, gentle simmer (not a violent boil). Add the sliced calamari rings and tentacles to the simmering broth. Poach quickly for exactly 90 seconds to 2 minutes until the rings curl and turn opaque white. Do not overcook. Remove the pot from the heat immediately.
  5. Finish and Serve: Stir in the fresh lemon juice and most of the chopped parsley. Ladle the calamari and generous amounts of the broth into pre-warmed serving bowls. Garnish with the remaining fresh parsley and a drizzle of good quality extra virgin olive oil. Serve immediately.