Calamari in zimino (Squid Braised in Greens)

Ingredients

• 1 smallred onion
• 1 stalkcelery
• 1 sprigparsley
• 1–2 clovesgarlic
• al gustoolive oil
• 1 kg (2 lb)Swiss chard or spinach, or a mixture of both, trimmed of any hard stems
• 1 kg (2 lb)squid, cut up
• al gustosalt and pepper
• a splashwhite wine
• 1 tbsptomato paste
• a pinch, optionalred pepper flakes
• to servegood crusty bread, toasted and sliced

Instructions

1. 1

   Blanch the greens

   Blanch the Swiss chard or spinach in boiling water just until wilted. Drain, squeeze out the excess water and roughly chop the greens; set them aside.

2. 2

   Cook the battuto

   Finely chop the onion, celery, parsley and garlic together to make a battuto. Warm olive oil in a braising pot, ideally terracotta or enamelled cast iron, and gently cook the mixture until soft and the onion is translucent, stirring occasionally and avoiding browning. A few drops of water and a pinch of salt can help prevent it catching.

3. 3

   Add the squid

   As the aromatics cook, cut the squid bodies into strips or rings, and cut up any large tentacles. Add the squid to the pot and sauté it with the aromatics for a few minutes so it takes on their flavour. Stir in the tomato paste and, if using, the red pepper flakes, then let them simmer with the liquid briefly to blend.

4. 4

   Braise gently

   Add the chopped greens and mix them with the squid, adding water if the ingredients absorb all the liquid. Turn the heat down, cover and simmer very gently for about 20 minutes, adding water as needed to keep the mixture a little brothy. Check whether the squid is tender; if not, cook it for a few more minutes. Taste and adjust the seasoning.

5. 5

   Serve with bread

   Serve hot, with toasted slices of good crusty bread on the side.

What is calamari in zimino?

Zimino is a name used for Italian dishes in which seafood is cooked with leafy greens. This version pairs squid with chard or spinach and a soft, aromatic base, making a gently savoury braise with plenty of liquid for bread to soak up.

The method depends on giving the greens and squid time to take on the flavour of the battuto without rushing or browning the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 41g protein, 15g carbs, 9g fat.

Squid supplies most of the protein, while the greens and aromatics contribute carbohydrates and fibre. Olive oil adds most of the fat, though the amount used is not specified, and bread served alongside adds further carbohydrates; balance the plate with a generous share of the greens and a moderate portion of bread.

Choosing the greens

Swiss chard: remove any hard stems before blanching, then squeeze the leaves well after draining so they do not dilute the braise.

Spinach: it wilts quickly, so blanch it only until just wilted. Either green works alone, or use a mixture as the recipe suggests.

Build the flavour gently

Battuto: chopping the onion, celery, parsley and garlic together makes a fine base that softens evenly. Keep the heat low and stir from time to time; the aim is soft, translucent vegetables, not browning.

Squid: a few minutes with the aromatics lets the squid pick up their flavour before the greens go in. Stir the tomato paste and optional chilli through briefly so they blend into the liquid.

Keep the braise brothy

Liquid: the greens can absorb what is in the pot, so check after adding them and add water if the mixture looks dry. A little broth around the squid is part of the dish, rather than something to cook away.

Heat: cover the pot and maintain a very gentle simmer for about 20 minutes. Add water as needed during cooking to preserve that brothy consistency.

Check the squid for tenderness

Doneness: test a piece after the initial simmer. If it is not tender, give it a few more minutes and check again rather than serving it while still firm.

Seasoning: taste near the end and adjust the salt and pepper. The amount needed will vary, so the recipe leaves it to taste.

What to serve alongside

Toasted crusty bread is the suggested partner: use it to catch the savoury liquid and greens. Serve the braise hot, straight from the pot or in warm bowls.

For a fuller meal, add a simple side salad or extra vegetables; keep the bread on the table for anyone who wants more.

Recipe notes & tips

• Squeeze the blanched greens thoroughly so they do not water down the braise.
• Use a heavy braising pot and keep the battuto at a gentle heat to avoid browning.
• Cut squid bodies into evenly sized strips or rings so they cook at a similar rate.
• Keep some water nearby and add it if the greens absorb the liquid.
• Check the squid for tenderness after about 20 minutes, then continue in short intervals if needed.

Variations

• Mix the greens: combine Swiss chard and spinach for a blend of both.
• Add chilli: include the optional red pepper flakes for a little heat.
• Use spinach: choose spinach instead of chard, removing any tough stems first.
• Adjust the wine: use a small splash of white wine as directed, keeping the braise gently brothy.
• Serve with bread: toast crusty slices to accompany the finished dish.

Common mistakes to avoid

• Browning the battuto: lower the heat and stir often so the vegetables soften without catching.
• Leaving excess water in the greens: squeeze them dry after draining before chopping.
• Letting the pot dry out: add water when the greens absorb all the liquid.
• Cooking at a hard boil: lower the heat and keep the covered braise at a very gentle simmer.
• Stopping before the squid is tender: test a piece and cook for a few more minutes if needed.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat gently in a saucepan until piping hot, adding a little water if the braise has thickened; toast fresh bread to serve.

Frequently asked questions