⅓ cup extra virgin olive oil
3 cloves garlic, finely sliced
1.2kg Squid, cleaned and chopped into large chunks
⅓ cup small black olives (such as Ligurian)
Salt flakes and freshly ground black pepper, to taste
⅓ cup dry white wine
400g canned tomatoes, chopped
2 teaspoons dried Greek oregano (see notes)
1 dried bay leaf
⅓ cup roughly chopped flat-leaf parsley
Cooked macaroni or polenta, to serve

Heat the olive oil in a large, heavy-based frying pan over a medium heat. Add the garlic and cook for a minute. Stir in the Squid, olives and pepper and cook for a further minute. Add the wine and bring to the boil. Add tomatoes, oregano and bay leaf and stir to combine. Reduce heat and simmer, covered, for about 45 minutes, until tender. Taste, add salt and pepper if needed and stir through the parsley.

 

Serve with macaroni or polenta.