Braised Squid with Tomato, Harissa, and Olives

seriouseats.com

Pamela Leek

3 tablespoons (45ml) extra-virgin olive oil

1 small yellow onion (6 ounces; 170g), quartered and thinly sliced

4 medium cloves garlic, thinly sliced

½ cup (120ml) dry white wine

2 pounds (1kg) cleaned squid bodies and tentacles, bodies sliced into ½-inch rings and large tentacles halved

1 (28-ounce; 800g) can whole peeled tomatoes, preferably San Marzano, crushed by hand

3 sprigs fresh thyme

6 ounces (170g) pitted black olives

½ tablespoon (8ml) fresh harissa paste or store-bought

2 teaspoons (10ml) finely grated zest from ½ lemon

Kosher salt and freshly ground black pepper

Small handful minced fresh parsley leaves

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