6 tablespoons |
extra-virgin olive oil, plus extra to serve |
1 |
white onion, peeled and finely chopped |
2 |
garlic cloves, peeled and lightly crushed |
1 |
garlic clove, peeled, to serve |
1/2-1 |
fresh red chilli, finely chopped, to taste |
or 1/2 teaspoon |
dried chilli flakes or chilli oil |
|
salt |
|
freshly ground black pepper |
500g |
cleaned squid, body cut into 1 cm rings and tentacles and wings roughly chopped |
250ml |
dry white wine |
800g |
tinned whole plum tomatoes |
300g |
swiss chard or spinach, tough stalks removed and leaves roughly chopped |
200ml |
hot water |
1 |
crusty loaf, sliced and toasted, to serve |