Squid with chard

Stewed squid with Swiss chard: a savory main course with the scent of sea and land

Fresh squid and fresh field chard are recommended for a perfect result.




Second courses


6 people

Preparation time

1 h 20 min


Thoroughly clean the squid by removing the guts and pen, rinse and put them to drain in a colander and cut into rounds.
In a pan sauté the crushed garlic clove and chili pepper in oil, add the squid rounds and tentacles. When they begin to sizzle, fade in the white wine. Add the tomato and beets that have been cleaned and washed under running water and cover with a lid.
Season with salt and simmer for about 30 minutes.
At the end of cooking, add chopped parsley to taste.


- 500 g squid
- 1 clove of garlic
- 1 chili pepper
- Salt to taste
- 100 g peeled tomatoes
- 500 g of wild chard
- EVO oil
- Parsley to taste.
- 1/2 glass of white wine